Sour Cream Pound Cake with Caramel Frosting

Instructions:

1️⃣ Prepare the Pan

1. Preheat the oven to 325°F (165°C). Grease and flour a bundt or tube pan thoroughly, ensuring even coverage to prevent sticking.

2️⃣ Make the Batter

1. In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 4–5 minutes using a hand or stand mixer.
2. Add the eggs one at a time, mixing well after each addition to ensure a smooth, creamy texture.
3. In a separate bowl, whisk together the flour, baking powder, and salt.
4. Gradually add the dry ingredients to the butter mixture, alternating with sour cream, beginning and ending with the flour. Mix just until incorporated after each addition — do not overmix.
5. Stir in the vanilla extract to finish the batter.

3️⃣ Bake the Cake

1. Pour the batter evenly into the prepared pan and smooth the top with a spatula.
2. Bake for 1 hour and 15–25 minutes, or until a toothpick inserted into the center comes out clean.
3. Allow the cake to cool in the pan for 15 minutes before inverting onto a wire rack. Let it cool completely before frosting.

🍯 For the Caramel Frosting