Ingredients

For the Pound Cake

• 1 cup (2 sticks) unsalted butter, room temperature
• 3 cups granulated sugar
• 6 large eggs, room temperature
• 1 cup full-fat sour cream
• 3 cups all-purpose flour, sifted
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 tablespoon vanilla extract

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 vanilla extract

Instructions

1. Bake the Pound Cake

1. Preheat the oven to 325°F (163°C). Grease and flour a 10-inch Bundt or tube pan.
2. Cream the butter and sugar together until light and fluffy (4–5 minutes).
3. Add the eggs one at a time, beating well after each addition.
4. Mix in the sour cream and vanilla extract.
5. In a separate bowl, whisk together the flour, baking soda, and salt.
6. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool in the pan for 10–15 minutes, then turn out onto a wire rack to cool completely.

2. Make the Caramel Glaze

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