Ingredients
- For the Sour Cream Pound Cake:
3 cups all-purpose flour, sifted
½ teaspoon baking soda
¼ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
3 cups granulated sugar
6 large eggs, room temperature
1 cup sour cream, room temperature
1 tablespoon pure vanilla extract
- For the Caramel Frosting:
1 cup (2 sticks) unsalted butter
2 cups packed light brown sugar
½ cup whole milk
1 teaspoon vanilla extract
4–5 cups powdered sugar, sifted
