sour cream pound cake with fresh strawberry sauce

Name: Sour Cream Pound Cake with Fresh Strawberry Sauce
Prep time: 1 h
Cook time: 1 h 10 min
Yield: 12
Cuisine: American
Ingredients: 3 cup(s) all purpose flour; 3/4 teaspoon(s) baking powder; 1/2 teaspoon(s) salt; 1/2 teaspoon(s) ground cardamon or nutmeg; 1/4 teaspoon(s) baking soda; 3 cup(s) sugar; 1 1/2 cup(s) softened, unsalted butter; 6 - eggs; 2 teaspoon(s) vanilla extract; 1 cup(s) sour cream; ## SAUCE; 3 tablespoon(s) strawberry preserves; 1 tablespoon(s) orange juice; 1 tablespoon(s) grand marnier or additional orange juice; 4 cup(s) sliced strawberries; 1 1/2 teaspoon(s) lemon juice

26 Pinches

Susan Pagano

Mills River, NC

Updated on Sep 20, 2014

I found this recipe in a magazine years ago and everyone loves it so much that I am requested to bring it to all parties. I prefer making the recipe in loaf pans as it seems to serve more easily. I usually have fresh whipped cream (with a bit of almond extract) for those who might like to add it.

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prep time 1 Hr

cook time 1 Hr 10 Min

method Bake

yield 12 to 16 slices

Ingredients

3 cups all purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cardamon or nutmeg
1/4 teaspoon baking soda
3 cups sugar
1 1/2 cups softened, unsalted butter
6 - eggs
2 teaspoons vanilla extract
1 cup sour cream
SAUCE
3 tablespoons strawberry preserves
1 tablespoon orange juice
1 tablespoon grand marnier or additional orange juice
4 cups sliced strawberries
1 1/2 teaspoons lemon juice

How To Make sour cream pound cake with fresh strawberry sauce

Step 1

Pre-heat oven to 350

Step 2

Grease and flour 12 cup bundt cake or 2 bread pans
Step 3

Whisk together, in medium bowl, flour, baking powder, salt, nutmeg (or cardamom), baking soda
Step 4

Beat together, on medium speed in a large bowl, sugar and butter until well blended and smooth
Step 5

Add eggs, one at a time, beating well after each addition (mixture will appear curdled)
Step 6

Beat in sugar.
Step 7

At low speed beat in flour mixture in 3 parts alternating with sour cream, in 2 parts -- ending with flour mix
Step 8

Spoon patter into prepared pan(s) smoothing the top
Step 9

Bake for 1 hour and 10-15 minutes until golden brown and tester comes out clean
Step 10

Cool in pan(s) on wire rack for 10-15 minutes
Step 11

Run knife around edges and invert onto wire racks
Step 12

Cool completely
Step 13

Sauce
Step 14

Heat preserves, orange juice and Grand Marnier in a medium, Pyrex bowl, until warm and preserves melted
Step 15

Stir in lemon juice and strawberries
Step 16

Let stand at room temperature for 1 hour or refrigerate up to 8 hours to blend flavors
Step 17

When serving spoon sauce over cake slices
Step 18

Cover and store at room temperature
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