Sour Cream Pound Cake with Caramel Glaze - Recipes Website

Sour Cream Pound Cake with Caramel Glaze

Instructions

1. Bake the Pound Cake:

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

  2. In a large bowl, cream together butter and sugar until light and fluffy, about 4–5 minutes.

  3. Beat in eggs one at a time, making sure each is fully incorporated.

  4. Mix in sour cream and vanilla until smooth.

  5. In a separate bowl, whisk together flour, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture.

  6. Pour batter into the prepared pan and smooth the top.

  7. Bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean.

  8. Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

2. Make the Caramel Glaze:

  1. Melt butter in a saucepan over medium heat.

  2. Stir in brown sugar and cook for 2–3 minutes, stirring constantly.

  3. Add milk and a pinch of salt, then bring to a gentle boil.

  4. Remove from heat and let cool for 3–5 minutes.

  5. Whisk in powdered sugar and vanilla until smooth and glossy.

  6. Pour the warm glaze over the cooled cake — it will thicken as it sets.

Tips & Serving Ideas

  • Add ½ cup chopped pecans or walnuts to the glaze for a delightful crunch.

  • The flavor improves after a day as the caramel seeps into the cake.

  • Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent touch.