Ingredients
- Pound Cake:
- 1 ½ cups unsalted butter, softened
- 3 cups sugar
- 6 eggs
- 3 cups all-purpose flour
- ½ tsp salt
- ¼ tsp baking soda
- 1 cup sour cream
- 2 tsp vanilla extract
- Carmel Frosting:
- 1 stick unsalted butter
- ½ cup half and half
- 1 cup packed brown sugar
- 1 cup powdered sugar, sifted
- 1 tsp vanilla extract
Preparation
Step 1
Pound Cake:
• Preheat oven to 325 degrees
• Beat butter in a bowl stand mixer until creamy.
• Gradually add sugar, and beat until light and fluffy
• Add the eggs one at a time, beating just until incorporated
• Sift together the flour, salt and baking soda. Add the flour mixture, alternating with sour cream, beginning and ending with flour mixture
• Beat at low speed just until blended after each addition
• Stir in the vanilla. Pour into a greased and floured 12 cup tube pan
• Bake for 1 hour or until a cake tester inserted in the middle comes out clean. Cool in pan on a rack for about 10 min and then invert cake onto a plate
Carmel Frosting:
• In a saucepan over medium heat, melt the butter
• Add the brown sugar, and stir over low heat until sugar is melted
• Add the half and half, and bring mixture just to a boil
• Remove from heat and whisk in ½ cup powdered sugar
• Cool slightly, and whisk in the vanilla and remaining ½ cup powdered sugar
• Keep whisking until frosting thickens slightly, add more half and half if the mixture is too thick