Description

Savor the delightful combination of tangy and sweet with this Sour Cream Pound Cake topped with a luscious Caramel Frosting. This moist and flavorful pound cake is perfect for any occasion, from birthdays to casual get-togethers. The rich caramel frosting enhances the cake’s buttery goodness, making it a standout dessert that’s sure to impress your guests. With its straightforward preparation steps, even novice bakers can create this indulgent treat without any hassle. Enjoy a slice warmed or paired with fresh fruits for a refreshing twist!

Ingredients

Scale

3 cups all-purpose flour
1 tsp baking soda
1 cup unsalted butter, softened
3 cups granulated sugar
6 large eggs, room temperature
1 tsp salt
1 cup sour cream, room temperature
1 tsp vanilla extract
1 cup unsalted butter (for frosting)
2 cups packed light brown sugar
1/2 cup whole milk
1/2 tsp salt (for frosting)
4 cups powdered sugar, sifted
1 tsp vanilla extract (for frosting)

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Instructions

Preheat your oven to 325°F (163°C). Grease and flour your tube pan or Bundt pan to ensure easy release after baking.
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy (about 5 minutes). Add eggs one at a time, mixing well after each addition.
In a separate bowl, sift together the all-purpose flour, baking soda, and salt.
Gradually add the flour mixture to the butter mixture, alternating with portions of sour cream. Start and end with the flour mixture. Stir in vanilla extract until well combined.
Pour the batter into your prepared pan and smooth out the top. Bake in preheated oven for 1 hour 15 minutes to 1 hour 30 minutes. Check doneness by inserting a toothpick; it should come out clean.
Allow the cake to cool in the pan for about 15 minutes before turning it out onto a wire rack to cool completely.
In a heavy saucepan over medium heat, melt unsalted butter. Stir in brown sugar and salt; cook while stirring until dissolved (about 2-3 minutes). Slowly add whole milk; bring to a gentle boil while stirring constantly. Simmer for about 3-4 minutes more.
Remove from heat; let it cool slightly (about 5 minutes). Gradually beat in sifted powdered sugar and vanilla extract until smooth. Immediately spread over the cooled pound cake; remember that frosting will firm up as it cools!

Prep Time: 20 minutes
Cook Time: 75 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (85g)
Calories: 367
Sugar: 39g
Sodium: 173mg
Fat: 17g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: <1g
Protein: 3g
Cholesterol: 86mg