Sour Cream Pound Cake with Caramel Frosting

 A true classic, reimagined. This pound cake achieves the perfect balance: incredibly dense and rich, yet meltingly tender. Topped with a glossy, silky caramel glaze that sets to a dreamy finish, it’s a masterpiece of nostalgia and indulgence, perfect for any occasion.

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 Ingredients

For the Pound Cake:

• 1 cup (2 sticks) unsalted butter, at room temperature

• 3 cups granulated sugar

• 6 large eggs, at room temperature

• 1 cup full-fat sour cream, at room temperature

• 1 tablespoon pure vanilla extract

• 3 cups all-purpose flour, sifted

• ½ teaspoon baking soda

• ¼ teaspoon salt

For the Caramel Glaze:

• ½ cup unsalted butter

• 1 cup packed brown sugar

• ¼ cup whole milk or heavy cream

• Pinch of salt

• 1½ cups powdered sugar, sifted

• 1 teaspoon pure vanilla extract
  

   Instructions

  Bake the Pound Cake:

  1. Prepare: Preheat your oven to 325°F (163°C). Generously grease and flour a 10-inch Bundt or tube pan.

  2. Cream: In a large bowl, beat the room-temperature butter and granulated sugar together on medium-high speed for 4-5 minutes, until the mixture is pale, light, and fluffy.

  3. Add Eggs: Add the eggs one at a time, beating well for about 30 seconds after each addition to fully incorporate. Scrape down the bowl as needed.

  4. Combine Wet Ingredients: Mix in the sour cream and vanilla extract until the batter is smooth and uniform.

  5. Add Dry Ingredients: In a separate bowl, whisk together the sifted flour, baking soda, and salt. Gradually add the dry ingredients to the wet batter, mixing on low speed just until the flour disappears and no streaks remain. Do not overmix.

  6. Bake: Pour the batter into the prepared pan and smooth the top. Bake for 75-85 minutes, or until a long toothpick or skewer inserted into the center of the cake comes out clean.

  7. Cool: Let the cake cool in the pan on a wire rack for 15 minutes. Then, carefully invert it onto the rack to cool completely before glazing.

  Make the Caramel Glaze:

  1. Melt & Simmer: In a medium saucepan over medium heat, melt the butter. Add the brown sugar and cook for 2-3 minutes, stirring constantly, until the sugar is dissolved and the mixture begins to bubble.

  2. Boil: Stir in the milk and a pinch of salt. Bring the mixture to a gentle boil, then immediately remove it from the heat.

  3. Cool Slightly: Let the caramel cool for about 5 minutes—it should still be warm but not scalding hot.

  4. Finish: Whisk in the sifted powdered sugar and vanilla extract until the glaze is completely smooth and free of lumps.

  5. Glaze the Cake: Pour or drizzle the warm glaze over the completely cooled cake. The glaze will slowly drip down the sides and set into a beautiful, glossy finish.

   Chef’s Notes

  • Room Temperature is Key: Ensuring your butter, eggs, and sour cream are at room temperature is non-negotiable. It creates a smoother, more emulsified batter, which results in a finer crumb and better rise.

  • Add Some Crunch: Fold ½ cup of chopped toasted pecans or walnuts into the batter, or sprinkle them over the wet glaze for a delightful textural contrast.

  • Make-Ahead Tip: For deeply developed flavor, bake the cake a day ahead. Wrap it tightly (unglazed) at room temperature and frost it the next day.

  • Serving Suggestion: Elevate each slice with a dollop of freshly whipped cream or a scoop of vanilla ice cream.