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Tender Grandma’s Sour Cream Pound Cake with Vanilla Glaze and Strawberries

Grandmas Sour Cream Pound Cake - featured image
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A tender, moist sour cream pound cake topped with a silky vanilla glaze and fresh strawberries, perfect for any occasion and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 1 cup (225g) unsalted butter, softened
  • 2 cups (400g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240ml) sour cream, full-fat
  • 2 teaspoons pure vanilla extract
  • 3 cups (375g) all-purpose flour, sifted
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (120g) powdered sugar, sifted (for glaze)
  • 2 tablespoons whole milk (or almond milk for dairy-free, for glaze)
  • 1 teaspoon pure vanilla extract (for glaze)
  • 1 cup fresh strawberries, hulled and sliced (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper.
  2. In a large bowl, cream 1 cup softened butter with 2 cups granulated sugar using an electric mixer on medium speed until light and fluffy, about 4 to 5 minutes.
  3. Add 4 eggs one at a time, beating well after each addition.
  4. Stir in 1 cup sour cream and 2 teaspoons vanilla extract until smooth.
  5. In a separate bowl, sift together 3 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
  6. Gradually fold the dry ingredients into the wet ingredients using a spatula, stopping as soon as no streaks of flour remain.
  7. Pour the batter into the prepared loaf pan and smooth the top. Tap the pan gently on the counter to release air bubbles.
  8. Bake for 60-70 minutes until the top is golden brown and a toothpick inserted in the center comes out clean. Start checking at 60 minutes.
  9. Let the cake rest in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  10. While the cake cools, whisk together 1 cup powdered sugar, 2 tablespoons milk, and 1 teaspoon vanilla extract until smooth to make the glaze.
  11. Drizzle the vanilla glaze over the cooled cake and arrange fresh sliced strawberries on top.

Notes

Use room temperature eggs and butter for best results. Cream butter and sugar thoroughly to trap air for a light texture. Fold flour gently to avoid toughening the cake. Check doneness with a toothpick and look for a golden crust. Let cake cool completely before glazing to avoid runny glaze. Variations include swapping berries, adding cocoa for chocolate swirl, or using dairy-free alternatives.

Nutrition

Keywords: pound cake, sour cream pound cake, vanilla glaze, strawberries, homemade dessert, easy cake recipe, moist cake, classic pound cake

Find it online: https://lumalunch.com/tender-grandmas-sour-cream-pound-cake-recipe-with-vanilla-glaze-and-strawberries-easy-homemade-dessert-idea/