Sour Cream Pound Cake Loaf
Easy homemade sour cream pound cake. A perfect addition to any Summer gathering. Top it off with your favorite fruit and whipped cream.
Who knew it would be so difficult to convince kids to want to watch Harry Potter or the Wizard of Oz. Favorites of mine. Classics even. Okay… Harry Potter can’t quite be classified as a classic yet, but you know what I mean. Huge movies that will forever live on well beyond the years they were made. Movies that will forever have a devoted following.
I grew up fully obsessed with the Wizard of Oz. Supposedly I watched it far too frequently, though I think those memories of others are extremely exaggerated. Still, I loved that movie and still do. However, it’s like pulling teeth to convince my kids to watch it. They’ve seen it a few times and refuse to watch now. I’m not opposed to bribing them. I did request we could watch it at least once this Summer and so far they’ve agreed.
Harry Potter on the other hand, that’ll be a harder sell. ‘The one who shall not be named’ is “creepy”. I need a way to win this battle before the end of the Summer.
I may have to kick off the Summer break with another batch of this sour cream pound cake loaf too, because it’s seriously good. I love any excuse to eat roasted strawberries and whipped cream. Let’s be honest, it’s really just the means to get that to my belly. But it’s absolutely the perfect moist and flavorful canvas to transport it.
And maybe the third best thing about this recipe (because moist cake and strawberries are first) is that absolutely no fancy pans are needed, just a simple loaf pan!
Easy homemade moist sour cream pound loaf cake served with sweet roasted strawberries and freshly made whipped cream! A perfect addition to all of your Summer gatherings, or any night of the week!
Sour Cream Pound Cake Loaf
Ingredients
Batter:
- 1/2 C unsalted butter softened
- 1 C granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 1/2 C all purpose flour
- 1/2 C sour cream
Whipped cream:
- 1/2 C heavy cream
- 2-3 Tbsp powdered sugar
- 1/2 tsp vanilla extract
- 1 batch roasted strawberries
Instructions
- Preheat oven to 350°F.
- Line an 8x4-inch loaf pan with parchment paper, leaving overhang on both long sides. Very lightly grease short sides of pan and bottom parchment. Set aside.
- Cream together butter and sugar until light and fluffy. Mix in vanilla and one egg at a time, beating well after each addition. Scrape sides of bowl as needed. Mix in salt and baking powder. Alternate additions of flour and sour cream until fully combined and no streaks remain. Transfer mixture to prepared pan, level off batter.
- Bake for 50-60 minutes or until a toothpick inserted comes out clean and sides are a medium golden color. Cool in pan until easy to handle, then transfer to a wire rack to cool completely.
- Prepare roasted strawberries as directed. Thoroughly chill before using.
- In a medium bowl, beat together heavy cream with powdered sugar and vanilla until stiff peaks form. Keep chilled until ready to serve.
- Slice and serve pound cake with optional whipped cream and roasted strawberries, or your favorite fruit.
- Store remaining cake in an airtight container for up to several days.
Notes
