This rich and tender sour cream pound cake is topped with a buttery caramel frosting that melts in your mouth—perfect for holidays or Sunday dessert.

For the Pound Cake:

1 cup unsalted butter, softened

3 cups granulated sugar

6 large eggs

3 cups all-purpose flour

1/2 tsp baking soda

1/2 tsp salt

1 cup sour cream (full fat)

1 tsp vanilla extract

For the Caramel Frosting:

1/2 cup unsalted butter

1 cup packed brown sugar

1/4 cup milk (whole or evaporated)

2 cups powdered sugar (sifted)

1/2 tsp vanilla extract

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For the Pound Cake:

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

In a large bowl, cream butter and sugar together until light and fluffy.

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

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

Gradually add dry ingredients to the creamed mixture, alternating with sour cream.

Stir in vanilla extract.

Pour batter into prepared pan and smooth the top.

Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick comes out clean.

Let cool in pan for 15 minutes, then turn out onto a wire rack to cool completely.

For the Caramel Frosting:

In a saucepan over medium heat, melt butter.

Stir in brown sugar and milk, and bring to a gentle boil. Boil for 2 minutes, stirring constantly.

Remove from heat and cool slightly.

Gradually whisk in powdered sugar until smooth.

Stir in vanilla extract. If too thick, add a splash of milk.

Drizzle or spread over cooled cake.

Use full-fat sour cream for the best texture.

Ensure the cake is fully cooled before frosting to avoid melting.

For a salted caramel twist, add a pinch of flaky sea salt to the frosting.

Store covered at room temperature for 2 days, or refrigerate for up to 5 days.

This cake also freezes well (unfrosted).