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

In a saucepan over medium heat, melt the butter.
Stir in brown sugar and cook for 2–3 minutes, stirring constantly.
Add milk and a pinch of salt; bring to a gentle boil.
Remove from heat and let cool for 3–5 minutes.
Whisk in powdered sugar and vanilla until smooth.
Pour or drizzle the warm glaze over the cooled cake. It will thicken as it sets, forming a rich, glossy finish.

Add crunch: Mix in ½ cup chopped pecans or walnuts, or sprinkle them over the glaze.
Make ahead magic: This cake tastes even better the next day as the caramel soaks in.
Serve it up: Pair with vanilla ice cream or whipped cream for an extra indulgent treat.