Description
This Strawberry Sour Cream Pound Cake is incredibly moist, tender, and bursting with fresh strawberry flavor. Sour cream creates a rich, soft crumb while lemon zest and vanilla enhance every bite. Perfect for brunch, afternoon tea, or dessert, this easy loaf cake delivers comforting homemade flavor with simple ingredients and beautiful texture.
Ingredients
Scale
- 250g unsalted butter, softened
- 250g caster sugar
- 4 large eggs, room temperature
- 250g self-raising flour
- 1/2 tsp salt
- 240ml sour cream
- 1 tsp vanilla extract
- Zest of 1 lemon
- 150g fresh strawberries, hulled and chopped
Instructions
- Preheat oven to 170°C (340°F). Grease and line a 9×5-inch loaf pan with parchment paper.
- Cream butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Sift together self-raising flour and salt in a separate bowl.
- Fold flour mixture and sour cream alternately into the batter, beginning and ending with flour.
- Stir in vanilla extract and lemon zest.
- Gently fold in chopped strawberries without overmixing.
- Pour batter into prepared pan and smooth the top evenly.
- Bake for 60–70 minutes or until a skewer inserted in the center comes out clean.
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Use room temperature ingredients for the best texture. Toss strawberries lightly in a tablespoon of flour to prevent sinking. Do not overmix once flour is added to keep the cake tender. Store in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 75mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg