Sour Cream Pound Cake with Strawberry Jam

      10 Comments on Sour Cream Pound Cake with Strawberry Jam

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)
3 eggs
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!

10 thoughts on “Sour Cream Pound Cake with Strawberry Jam

  1. Jenn

    They are beautiful, Steph, your photography is gorgous. Are you using your new lens for your camera? I am actually not a big fan of pound cake, I prefer a shortcake biscuit instead. But I might actually be tempted to try yours. Provided that I have enough points allocated, of course.

    1. steph Post author

      Yes, this is from my new lens! I also enjoy biscuits (a lot!!). I might try that next. Thanks for the idea! xoxo

  2. Angela @ Honey, I Shrunk the Mom

    That looks divine! Definitely not on plan for my 10 day cleanse though!

    Great idea to use the mini loaf pan. When I make a whole loaf of bread (especially dessert-type breads) it’s so easy to go back for another slice. And then another….

    Having the bread pre-portioned into individual servings would certainly help with that temptation. My son has been asking for zucchini bread and I’ve been putting him off because I was afraid of having it in the house. :/ Maybe the mini loaf pan is the key!

    I’m putting it on my shopping list. Thanks for the idea.

    1. steph Post author

      Yeah, this is not a “cleansing” recipe at all, lol! I do love the mini-loaf pan, though. I’m thinking about making banana bread with it next. Zucchini bread will be next when it’s in season, because my husband always plants WAY more than I can use! Thanks for commenting!!

  3. Z @ kickingkilos

    Oh my god., it just looks delish!!! Thank you for complimenting my boys!
    I keep reading your ‘I lost to gain page’ and keep walking. You have always inspired me! I even added a link of your page on my blog post today.

    1. steph Post author

      Thank you! I’m glad you liked it…it was darn yummy to eat, let me tell you. 😉

      Thanks for the link–I just saw it, lol! I’m slow like that. 😉 Keep walking–it’s an amazing benefit!! You can do it!

  4. MountainHawk

    I saw a recipe for Strawberry Bread that said you could use sour cream or yogurt. Would that substitution work in this recipe, assuming it would reduce the number of points? Though you’d have to change the recipe name!

    1. steph Post author

      I don’t know about that…I used light sour cream, so I’m not sure if yogurt would make a difference. Maybe fat free yogurt? I might try that next time! And then change the name, lol!

  5. Sue

    Those look delicious. I have tip for you regarding greasing and flouring each pan. I use something called Baker’s Joy. I find it either in the baking section or with the cooking spray in the grocery store. Just spray it in the pan to coat it and that’s it. You don’t have to grease or flour the pans. I think Pam also has a baking spray. I bake a lot and I always have an extra can in my pantry because I loathe having to grease and flour the pans when I’m baking. If you can’t find it, just email me your address and I can send you a couple cans to try it out. Have a good day.

    1. steph Post author

      Thank you, Sue! I actually HAVE seen that before, but I haven’t done much baking in a while and I haven’t bought it in years. I need to stock up again! Thanks for the reminder!


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