This Strawberry Lemon Pound Cake with Sour Cream is a perfect way to use up that excess strawberry at home! This recipe yields a moist and tangy strawberry pound cake you can easily make. It is perfect for breakfast or simply as a snack.

You may also like my delicious dessert recipe: Grape Tart, Frozen Blueberry Tart, and this Almond Tart Crust Recipe.

Strawberry Lemon Pound Cake

With the crazy grocery price hike lately, I have been making bread like this Cinnamon Roll and white Bread sandwich at home to save money. Although it requires patience, it is worth it since we are “getting there” to pay off our mortgage earlier. So I am here making pound cake from scratch.

This cake never disappoints! It is moist and not overly sweet. There is no need for any particular skill to make this, either. Mixing the ingredients does the trick. Now, let’s make this.

Strawberry Lemon Pound Cake with Sour Cream Ingredients

All-Purpose Flour: The recipe needs two cups of flour plus two tablespoons. The extra two tablespoons are added to the sliced strawberries to coat them.
Baking Soda- this serves as the leavening agent to raise the cake.
Salt- no need to add a lot. This adds flavor and balances the sweetness.
Unsalted Butter: The butter should be soft and at room temperature to make it easy to work with.
Sugar
Eggs
Sour Cream
Whole Milk
Lemon Juice
Lemon Zest
Strawberry
Powdered Sugar

How do you Make it

Prepare the strawberries- Slice them into small pieces. You can use blueberries as a gauge. One-fourth inch will do. Do not chop them; that chunk will not show in the finished product.
Mix Dry Ingredients- Combine the all-purpose flour, salt, and baking soda in a bowl using a wire whisk. Set aside.
Prepare the milk- add the lemon juice to the milk and let it sit until it curdles. Set it aside.
Mix the Wet ingredients– I highly suggest using an electric mixer. Ensure the butter is also at room temperature and soft when you poke it. It will make it easier to mix. Attach the whisk attachment to the electric mixer and add the soft butter to the bowl. Mix until the butter is smooth. Add the sugar. Add the eggs one at a time and mix until smooth. Add the milk mixture, sour cream, and the lemon zest.
Combine the ingredients– Add the dry ingredients to the wet ingredients. Mix using a spatula. The idea is not to overmix the batter. Add the sliced strawberries.

How do you Store Strawberry Lemon Pound Cake with Sour Cream?

Let the cake cool down and ice it. Store it in a sealed container and just let it sit on the counter.
If you plan to eat the cake later and freeze it, wait for later to ice it. Wrap it first in a plastic wrap and wrap it with a foil. Put in the freezer for three months.
Thaw it before icing.

Strawberry Lemon Pound Cake with Sour Cream

This Strawberry Lemon Pound Cake with Sour Cream is a perfect way to use up that excess strawberry at home! This recipe yields a moist and tangy strawberry pound cake that you can easily make. It is perfect for breakfast or simply as a snack.

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Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 50

Servings: people

Calories: 806kcal

Author: Shobee

Equipment

1 Bread pan 7 1/2 -inch
1 Mixing bowl
1 electric mixer
1 wire whisk
1 bowl
parchment paper

Ingredients

2 cups All Purpose Flour
1/4 tsp Salt
1/4 tsp Baking Soda
1 cup sliced Strawberry
2 tbsp all-purpose flour

Wet Ingredients

11/2 cup White Granulated Sugar
1/2 cup Unsalted Butter
2 large eggs
1/2 cup Whole Milk
1/4 cup Sour cream
2 tbsp Lemon Juice
1 tbsp Lemon Zest

Icing Ingredients

1 cup Powdered Sugar
4 pieces Strawberries
Lemon Juice

Instructions

Prepare the strawberry

Preheat oven to 350 F. Line the pan with a parchment paper. Spray with non-stick oil.
Slice the strawberry into small pieces, about one-fourth inch thick. Add two tablespoons flour and mix gently to coat.

Mix the Dry Ingredients

Mix the salt and baking soda with the flour using a wire whisk. Set it aside.

Prepare the wet Ingredients

Add the lemon to the milk and let it sit until it is curdled. Set it aside.
Put the softened butter in the mixing bowl and mix until smooth. Add the sugar and mix until smooth. Add the eggs one at a time, mixing in between additions. Add the sour cream, milk mixture, and the lemon zest. Mix until the ingredients are incorporated.
Add the flour mixture. Use a spatula to mix this batter so as not to overmix. Add the strawberries and mix to incorporate them into the batter. Do not overmix. DOing so will crush the strawberries.
Transfer to the prepared pan and bake at 350 F for fifty minutes. Start checking the cake using the toothpick method in forty-five minutes. Let the cake cool down and top it with the prepared icing.

Make the icing

Chop three to four pieces of strawberries. Add the powdered sugar and mix using the electric mixer. Add the lemon juice.

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Welcome!

Hi, my name is Shobee. Welcome to The Skinny Pot, where we cook Easy Recipes from the available ingredients from our pantry and fridge! We’re your go-to source for simple and delicious recipes that make the most of what you already have at home. Talk about the pantry challenge. Read more...