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Moist Sour Cream Pound Cake Recipe with Easy Strawberry Compote

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A moist and tender pound cake made with sour cream for a subtle tang and rich texture, paired with a fresh and simple strawberry compote. Perfect for quick desserts or special occasions.

Ingredients

Scale
  • 2 ½ cups (320g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240ml) full-fat sour cream
  • 2 teaspoons pure vanilla extract
  • For the Strawberry Compote:
  • 2 cups (about 300g) fresh strawberries, hulled and halved
  • ¼ cup (50g) granulated sugar
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons water

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray and line the bottom with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In the bowl of a mixer, beat the softened butter and sugar on medium-high speed until light and fluffy, about 4-5 minutes.
  4. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl.
  5. Lower the mixer speed and add the sour cream and vanilla extract. Beat just until combined.
  6. Gradually add the flour mixture in three parts, folding gently with a rubber spatula or mixing on low speed until just incorporated.
  7. Pour the batter into the prepared pan and smooth the top. Tap the pan gently to release air bubbles.
  8. Bake for 60-70 minutes, starting to check at 60 minutes with a toothpick inserted in the center; it should come out clean or with a few moist crumbs.
  9. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  10. While the cake bakes, combine strawberries, sugar, lemon juice, and water in a small saucepan. Simmer over medium heat for 10-12 minutes until thickened. Remove from heat and cool.
  11. Slice the cooled cake and serve with the strawberry compote spooned over each piece.

Notes

Use room temperature butter and eggs for best texture. Avoid overmixing after adding flour to prevent toughness. Tent with foil if browning too fast. Cool cake fully before slicing to prevent crumbling. Full-fat sour cream is recommended for moisture and flavor. Frozen strawberries can be used for compote; reduce water slightly.

Nutrition

Keywords: pound cake, sour cream cake, strawberry compote, easy dessert, moist cake, quick cake recipe, homemade dessert

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