This Southern dessert recipe is a tender, buttery pound cake with a luscious caramel flavor from the brown sugar. Serve it with ice cream, or fresh fruit, whipped cream, or caramel sauce for a homey and satisfying dessert.
Growing up, Sundays were filled with family, big dinners that were just a little more special than the rest of the week’s meals, including a wonderful dessert. Often, my mom made a rich, decadent pound cake. We loved them!
WHAT IS A POUND CAKE?
Pound cake is a vintage recipe that dates back to the late 1700’s Europe. It was traditionally made with a pound each of flour, butter, sugar, and eggs.
The cake was dense, hearty, and eaten for dessert or breakfasts. It was eaten to provide enough calories, protein, and fat to sustain hardworking laborers.
These days, every region of every country has their own version of a pound cake. But in the deep South, they have taken pound cakes and elevated them to an art form.
I don’t know how or why pound cakes became so popular in the South, but I am grateful! And I think that I’ve done my research and tried most (if not all) of them!
TIPS FOR MAKING THIS SOUTHERN DESSERT
- Make sure that your eggs, butter, and sour cream are at room temperature.
- Be sure to fully cream the butter and sugars until very light, fluffy, and creamy.
- Don’t over mix the batter once you incorporate the flour.
- Use real butter. Not margarine or ‘plant butter’.
- Make sure that every crevice of the bundt pan is very well greased so that the cake doesn’t stick.
EQUIPMENT USED IN MAKING THIS RECIPE
- Pyrex 4 Measuring Cup, Clear with Red Graphics – This is a kitchen staple.
- Stainless Steel Measuring Spoons-6 Piece – I love the long, rectangle design. They even fit into small spice jars.
- Nordic Ware Platinum Collection Anniversary Bundt Pan – very large and heavy-duty for the PERFECT bundt cake!
- StarPack Basics Silicone Mixing Spoon – I own a bunch of these – in turquoise, of course.
- KitchenAid Classic Plus 4.5-Qt. Tilt-Head Stand Mixer – I received this as a gift. Best. Gift. Ever!
If you enjoyed this recipe, here are a few more suggestions:
- Chocoflan Bundt Cake
- Red Velvet Cupcakes
- Tres Leche Cake
- Kicked-Up A Notch Texas Sheet Cake
- Individual Cream Cheese Pound Cake
- Incredible Molten Lava Cake
This classic Southern dessert is a rich, tender, and buttery cake with the deep flavor of caramel from the brown sugar. Serve it plain, with ice cream, caramel sauce, or buttered and toasted. Delicious!
2 cus light brown sugar, packed
1 cup granulated sugar
1 ½ cups butter, room temperature
5 large eggs
1 tablespoon vanilla extract
½ teaspoon caramel extract
3 cups cake flour
½ teaspoon baking powder
¼ teaspoon salt
1 cup sour cream
Preheat the oven to 325 degrees. Grease and flour a 10-cup bundt pan with butter and flour or with a Baker’s non-stick spray. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and both sugars until light and creamy – about 5 minutes.
Add eggs, one at a time, and beat until well mixed.
Next, add in the extracts and beat well.
In a medium bowl, stir together the flour, baking powder, and salt.
Stir half of the flour mixture into the butter mixture. Mix until just combined.
Add half of the sour cream and mix until just combined.
Continue with the last half of the flour mixture and then the sour cream. Do not over mix.
Spoon the batter into the prepared bundt pan. Smooth the top with the back of a spoon.
Bake in the preheated oven for 60 – 70 minutes or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and cool in the pan for 10 minutes.
Carefully invert the cake onto a cooling rack and cool to room temperature.
Slice and serve.
- Category: Desserts
- Method: Bake
- Cuisine: Southern
Keywords: Southern desserts, cake recipes, pound cakes, pound cake recipes, bundt cakes, bundt cake recipes, desserts