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Moist Grandma’s Sour Cream Pound Cake Recipe with Easy Strawberry Glaze

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A rich and tender sour cream pound cake paired with a fresh, tangy strawberry glaze. This recipe delivers a moist crumb and a vibrant finish, perfect for any occasion.

Ingredients

Scale
  • 1 cup (227 grams) unsalted butter, softened
  • 2 cups (400 grams) granulated sugar
  • 4 large eggs, room temperature
  • 3 cups (360 grams) all-purpose flour, sifted
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (240 ml) sour cream
  • 2 teaspoons vanilla extract
  • For the Fresh Strawberry Glaze:
  • 1 cup (about 150 grams) fresh strawberries, hulled and chopped
  • 1 cup (120 grams) powdered sugar
  • 1 tablespoon fresh lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly with butter or non-stick spray, then lightly dust with flour.
  2. In a large bowl, cream the butter and sugar using an electric mixer on medium speed until light and fluffy, about 4-5 minutes.
  3. Add the eggs one at a time, beating well after each addition.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Alternately add the dry ingredients and sour cream to the butter mixture, starting and ending with the dry ingredients. Mix on low speed just until combined.
  6. Stir in the vanilla extract by hand.
  7. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Tap the pan gently on the counter to release air bubbles.
  8. Bake for 60-70 minutes, checking doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs. Tent with foil if the top browns too quickly.
  9. While the cake cools in the pan for 15 minutes, prepare the strawberry glaze by blending chopped strawberries, powdered sugar, and lemon juice until smooth. Thin with water if needed.
  10. Remove the cake from the pan and place on a wire rack. Spoon the strawberry glaze generously over the top while the cake is still slightly warm.
  11. Allow the cake to cool completely before slicing, at least 30 minutes.

Notes

Use room temperature ingredients for best results. Do not overmix after adding flour to avoid a dense cake. Tent the cake with foil if it browns too quickly. Frozen strawberries can be used for the glaze if thawed and drained. The cake can be stored at room temperature for 2 days or refrigerated for up to 5 days. Freeze slices for up to 3 months.

Nutrition

Keywords: pound cake, sour cream cake, strawberry glaze, moist cake, easy dessert, homemade cake, classic pound cake

Find it online: https://lumalunch.com/moist-grandmas-sour-cream-pound-cake-recipe-with-easy-strawberry-glaze/