This Carmel Sour Cream Pound is loved by My Husband the most but when guest are over and it is being served I would have to say it's loved by many. The reason would be the rich and heavy taste of both cake and icing.My Great Aunt Gennnell over the years help me enhance my passion for baking cake's. She has past me down many great recipe's. I made the Carmel Sour Cream Pound one of my household needs for Sunday dinner's. My family make's the request often so with that being said it's at the the top of The Smith Family list.
Grease and flour Pound Cake or Bunt Pan with butter and all purpose flour.
Preheat oven to 350 bake for 1hr and 15mins in the center of the oven. Make sure that racks are centered not low to the heat of the oven.
You will need two separate bowls one for dry ingredients one for your wet ingredients.
Sift flour salt and baking powder set aside.
Mix Sugar, butter,vanilla extract and sour cream together then alternate flour and 6 eggs into mix (meaning a little flour mix then 1egg mix continue until all 6eggs are mixed in). Start with flour and end with flour.
In a medium boiler melt 1 stick of butter,adding brown sugar once melted add confectioner sugar and carnation milk. Do not allow to stick or burn just make sure all is melted. Use electric mixer to make icing.
Remove from heat and stir in vanilla extract.
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