As mentioned in yesterday’s post, we couldn’t have all those strawberries in the house without making some kind of dessert out of them. When we made a stop at Meijer’s for some supplies on Saturday, Jamie found some little pound cakes by the strawberry display and asked if we could get them. I was loathe to buy those pre-packaged cakes that had been sitting there for God knows how long, so I told him I’d make him some pound cake instead.
I culled through my favorite recipe book, the Better Homes & Garden New Baking Cookbook (not all that new, since I’ve had it about 15 years, lol!), which never fails me. In it, I found a recipe for Sour Cream Pound Cake. It looked easy enough, and it was. The only thing I did differently than the recipe was, instead of putting it in a single loaf pan, I realized I had a mini-loaf pan that I’d never used, a gift from my grandma. I thought–how perfect! The kids love “little” things, and honestly, so do I. 😉 Greasing and flouring each individual divot was a bit of a pain, but when it was done, I put the batter in them and they looked good.
And since there was a tiny bit of batter left over, I of course had to sample it. 😉
The recipe calls for cooking the loaf pan for 60-75 minutes, so I started these at 35 and determined that about 42 worked perfectly. And they were beautiful!
After I cooled them, I sliced one in half and made a “jelly-pound cake sandwich” out of it. Topped with some Redi-Whip and strawberries, it was delightful!
I won’t lie…at 9 points for each mini-loaf, this is not a diet recipe. But you could substitute Land O’Lakes Light Butter for the regular, salted butter, and that would take it down to 7 points (I wish I had thought of that when I was making it–I had the light butter in the fridge!). The points for the jam will depend on how much you put in each “sandwich.” The one in the picture is the one I gave to my youngest son–I honestly don’t like that much jam! I only put a couple of tablespoons of jam on mine, which is 3 points. If you go easy on the Redi Whip (2 tbsp), that’s 0 points.
Still, despite it’s hefty “Points Plus” price tag, after a weekend of canning 84 jars of jam, I felt it was more than deserved! 😉
Thanks for reading!
Sour Cream Pound Cake with Strawberry Jam
1/2 cup butter (regular or light)
1/2 cup light sour cream
1 1/2 cups all-purpose flour
1/4 tsp baking powder
1/8 tsp salt
1 cup sugar
1/2 teaspoon vanilla
1 cup strawberry jam
Whipped cream (optional)
Allow butter, eggs, and sour cream to stand at room temperature for 30 minutes [I let the butter sit longer…it takes forever for that to get soft!]. Meanwhile, grease and lightly flour one of the following: 1) an 8x4x2-inch loaf pan, 2) a 9x5x3-inch loaf pan, or a mini-loaf pan with 8 cavities; set aside. Combine flour, baking powder, and baking soda; set aside.
In a mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, beating about 10 minutes [you really need a stand mixer for this!] or until very light and fluffy. [I’m not sure mine ever got “very light and fluffy, but it sufficed.] Beat in vanilla. Add eggs, one at a time, beating 1 minute after each addition and scraping the bowl frequently. Add flour mixture and sour cream alternately to egg mixture, beating on low to medium speed after each addition just until combined. Pour batter into prepared pan.
Bake in a 325° oven for 60-75 minutes for a loaf pan, or 40-45 minutes for mini-loaf pans. A wooden toothpick or cake tester inserted near the center should come out clean. Cool in pan on wire ran for 10 minutes. Remove from pan; cool thoroughly on rack.
To serve, either slice the loaf into 8 pieces and top with 2 tablespoons of jam and whipped cream if desired. Or, for mini-loaves, split each loaf in half length-wise, top lower half with a tablespoon of jam, place other half on top, then top that with another tablespoon of jam and some whipped cream.
Points total: The recipe as written is 9 points + 3 more for two tablespoons of jam. If using light butter, the pound cake has 7 points, plus the jam. I hope you enjoy!