Sour Cream Pound Cake with Caramel Frosting

Ingredients :

For the Pound Cake:

1 cup (2 sticks) unsalted butter, room temperature

3 cups sugar

6 large eggs

3 cups all-purpose flour

1/4 teaspoon baking soda

1/4 teaspoon salt

1 cup sour cream

2 teaspoons vanilla extract

For the Caramel Frosting:

1/2 cup (1 stick) butter

1 cup brown sugar (light or dark)

1/4 cup milk

2 cups powdered sugar

1 teaspoon vanilla extract

Pinch of salt (if desirable)

Directions :

For the Pound Cake:

Preheat your oven to 325°F (160°C). Grease and flour a 10-inch tube or Bundt pan.

Cream together butter and sugar until light and fluffy.

Add the eggs, 1 at a time, beating well after each addition.

Combine flour, baking soda, and salt in a medium bowl.

Add flour mixture to the batter, alternating with the sour cream, beginning and ending with flour.

Add vanilla extract and mix until smooth.

Pour batter into the prepared pan. Bake for 1 hour 20–30 minutes or until a toothpick inserted in the center comes out clean.

Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

For the Caramel Frosting:

Melt butter in a medium saucepan over medium heat.

Add brown sugar and milk, bring to a boil while stirring frequently.

Reduce heat and let boil for 2 minutes.

Remove from heat and let mixture cool for 5 minutes.

Whisk in powdered sugar and vanilla extract until smooth.
Add additional milk if frosting is too thick.

 To Assemble:
Once the pound cake is cooled, drizzle or pour the warm caramel frosting evenly over the top.
Allow frosting to set before serving.