Sour Cream Pound Cake with Caramel Frosting

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 together until light and fluffy (about 4–5 minutes).
  • Add eggs one at a time, beating well after each addition.
  • Mix in sour cream and vanilla.
  • In a separate bowl, whisk together flour, baking soda, and salt.
  • Gradually add dry ingredients to the wet mixture, mixing just until combined.
  • Pour batter into prepared pan and smooth the top.
  • Bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool in the pan for 10–15 minutes, then turn out onto a wire rack to cool completely.

2. Make the Caramel Glaze