Sour Cream Pound Cake with Caramel Frosting

2. Make the Caramel Glaze

• In a saucepan over medium heat, melt the butter.
• Stir in brown sugar and cook for 2–3 minutes, stirring constantly.
• Add milk and a pinch of salt; bring to a gentle boil.
• Remove from heat and let cool for 3–5 minutes.
• Whisk in powdered sugar and vanilla until smooth.
• Pour or drizzle the warm glaze over the cooled cake. It will thicken as it sets, forming a rich, glossy finish.

💡 Tips & Variations

• Add crunch: Mix in ½ cup chopped pecans or walnuts, or sprinkle them over the glaze.
• Make ahead magic: This cake tastes even better the next day as the caramel soaks in.
• Serve it up: Pair with vanilla ice cream or whipped cream for an extra indulgent treat.