Description
A classic, dense, and buttery pound cake topped with a rich, homemade caramel icing. This timeless recipe is a Southern staple for any gathering.
Ingredients
Scale
For the Crust:
- 3 cups all-purpose flour
- 3 cups granulated sugar
- 1 cup unsalted butter, softened
- 1 cup sour cream
- 6 large eggs
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup packed light brown sugar
- 1/2 cup unsalted butter
- 1/4 cup whole milk
- 2 cups confectioners’ sugar, sifted
- 1 teaspoon vanilla extract
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (165°C). Grease and flour a 10-inch tube or bundt pan.
- In a large bowl, cream together 1 cup butter and 3 cups granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 tsp vanilla. Combine flour, baking soda, and salt; add to the creamed mixture alternately with the sour cream. Mix until just combined.
- Pour batter into the prepared pan. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack to cool completely.
- For the icing: In a saucepan over medium heat, combine 1/2 cup butter, brown sugar, and milk. Bring to a boil and cook for 2 minutes, stirring constantly. Remove from heat and let cool slightly.
- Gradually whisk in the confectioners’ sugar and 1 tsp vanilla until smooth. If icing is too thick, add a teaspoon of milk. Immediately pour over the cooled cake.
Notes
You can customize the seasonings to taste.