Ever make something wonderful and then forget to take photos before it’s eaten? Guilty as charged! Since I forgot to take photos before all the pound cake was gobbled up last weekend, this post was postponed until I got home so that I could take more photos. So I got busy with other things this week and forgot all about it until now. Let’s just pretend that it’s still last weekend and go from there. This recipe makes two large pound cake loaves, so I just happened to have another at home.
From last weekend: What a glorious Mother’s Day Weekend this has turned out to be! We are out doing some camping (OK, RVing, we don’t actually rough it) with 3 other couples and the weather could not be more perfect for being outdoors. Most of our campouts include a Saturday night dinner potluck with everyone contributing something to the meal. This time we decided that everyone would bring their own meat to grill and we’d all do side dishes, desserts, etc. My contribution to the meal is a slightly modified Sour Cream Pound Cake with White Chocolate Strawberry Sauce. I made the pound cake before we left home for camping and wrapped it up tightly in foil and put it in my RV freezer. I’ll whip up the ridiculously quick and easy white chocolate sauce just before serving. Pound Cake is a wonderful spring and summertime dessert because you can dress it up so many ways, with sauces, fresh berries and other fruits, or even frosting. This pound cake is modified from Paula Deen’s Grandmother Paul’s Sour Cream Pound Cake. Paula is my favorite southern cook of all time. In fact, David and I went to her cooking show in Dallas last September. We really enjoyed her show (she is highly entertaining) and she is just as genuine in person as she comes across on her TV show.
The two-ingredient decadent and sweet white chocolate strawberry sauce comes from Bake or Break and takes no time at all in the microwave. The ease of this sauce by using strawberry preserves is sheer genius.
Greek Yogurt Pound Cake
2 sticks butter, softened
3 cups sugar
1 cup greek fat-free yogurt
3 cups flour
1/2 teaspoon baking soda
6 large eggs
1 teaspoon vanilla
Preheat oven to 325°F. In a large mixing bowl, cream the butter and sugar together with an electric mixer and then add the sour cream until well blended. Combine the flour and baking soda and add it to the creamed mixture alternately, with the eggs, beating each egg well, before adding the next. Add in the vanilla and blend well and pour the batter into a greased and floured bundt pan or (2) 9 X 5 inch loaf pans. Bake for 1 hour and 15 minutes or until a cake tester or toothpick inserted into the cake comes out clean.
White Chocolate Strawberry Sauce
1/2 cup strawberry preserves
1/2 cup white chocolate
Melt the white chocolate in a microwaveable bowl until melted when stirred, about 30-45 seconds. Add preserves to the melted white chocolate and stir until well blended. Serve over sliced pound cake.
- Putting on the pounds: Georgian pound cake (lostcookbook.wordpress.com)
- That’s Not Nice! – Browned Butter Pound Cake with Strawberries and Greek Yogurt Cream (theflashcook.com)
- Simple Strawberry Sauce (Macerated Strawberries) (instructables.com)
- Pound Cake (nieshadaviscake.wordpress.com)
- Happy Mommy’s Day ~ Meme’s Sour Cream Pound Cake (thejacksondiner.com)
- Wake and Bake: Strawberry Pound Cake (sweets.seriouseats.com)