Sour Cream Pound Cake with Caramel Frosting

Instructions

1. Bake the Pound Cake

   • Preheat oven to 325°F (163°C). Grease and flour a 10-inch Bundt or tube pan.

   • Cream butter and sugar until light and fluffy (4–5 minutes).

   • Beat in eggs one at a time.

   • Mix in sour cream and vanilla.

   • Whisk flour, baking soda, and salt separately; add gradually to wet mix.

   • Pour batter into prepared pan, smooth top.

   • Bake 75–85 minutes, until a toothpick comes out clean.

   • Cool in pan 10–15 minutes, then turn out onto a wire rack to cool completely.

2. Make the Caramel Glaze

   • Melt butter in saucepan over medium heat.

   • Stir in brown sugar; cook 2–3 minutes, stirring constantly.

   • Add milk and salt; bring to gentle boil.

   • Remove from heat, cool 3–5 minutes.

   • Whisk in powdered sugar and vanilla until smooth.

   • Pour warm glaze over cooled cake; it will thicken as it sets.

💡 Tips:

• Add ½ cup chopped pecans or walnuts to the glaze for crunch.

• Flavor improves after a day as caramel soaks in.

• Serve with vanilla ice cream or whipped cream for extra indulgence.