Step-by-Step Instructions

Make the Pound Cake:

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

2. In a large bowl, cream together the butter and sugar until fluffy—about 3–5 minutes. Don’t skimp here; this is what gives you that dreamy pound cake texture.

3. Add the eggs one at a time, mixing well after each. Yes, it’s a bit of a process—but it’s worth every second.

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

5. Alternate adding the dry ingredients and sour cream to the batter, starting and ending with the flour. Mix just until combined.

6. Stir in the vanilla.

7. Pour the batter into your prepared pan and bake for 1 hour and 15 minutes, or until a toothpick comes out clean.

8. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.

Make the Caramel Frosting:

1. In a saucepan over medium heat, melt the butter and add the brown sugar.

2. Cook, stirring constantly, for 2–3 minutes until bubbly and thick.

3. Add the cream and salt, and let it simmer for another 2–3 minutes.

4. Remove from heat and whisk in vanilla.

5. Gradually whisk in powdered sugar until smooth and spreadable. (Start with 2 cups and adjust to your desired consistency.)

6. Pour or spread the warm frosting over the cooled cake.