A rich, buttery pound cake with a soft crumb and a sweet caramel finish—this is Southern baking at its finest!

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📝 Ingredients

For the Pound Cake:

• 🧈 1 cup unsalted butter, softened

• 🍬 3 cups granulated sugar

• 🥚 6 large eggs

• 🌾 3 cups all-purpose flour

• 🥄 ½ tsp baking soda

• 🧂 ½ tsp salt

• 🥛 1 cup sour cream

• 🥄 1 tsp vanilla extract

For the Caramel Frosting:

• 🧈 ½ cup unsalted butter

• 🍬 1 cup packed light brown sugar

• 🥛 ¼ cup milk

• 🍬 2 cups powdered sugar, sifted

• 🥄 1 tsp vanilla extract

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👩‍🍳 Instructions

1. Make the Pound Cake:

1. 🔥 Preheat oven to 325°F (165°C). Grease and flour a bundt or tube pan.

2. 🧈 Cream butter and sugar together until light and fluffy.

3. 🥚 Beat in eggs one at a time, mixing well after each addition.

4. 🌾 In a separate bowl, whisk together flour, baking soda, and salt.

5. 🥄 Add dry ingredients to the creamed mixture alternately with sour cream. Mix just until smooth.

6. 🥄 Stir in vanilla extract.

7. 🍰 Pour the batter into the prepared pan and level the top.

8. 🔥 Bake for 1 hour and 15 minutes, or until a toothpick inserted comes out clean.

9. 🌬️ Cool in the pan for 10 minutes, then invert onto a rack to cool completely.

2. Make the Caramel Frosting:

1. 🧈 In a saucepan over medium heat, melt butter and stir in brown sugar. Bring to a gentle boil, stirring constantly.

2. 🥛 Add milk and bring back to a boil. Remove from heat and let cool for a few minutes.

3. 🍬 Gradually whisk or beat in powdered sugar and vanilla until smooth and pourable.

4. 🍰 Drizzle or spread over the completely cooled cake.