Delicious Sour Cream Pound Cake Recipe for Everyone

Dear fellow food enthusiasts,

Today, I am excited to introduce you to one of my favorite dessert recipes – the Sour Cream Pound Cake with Raspberry Sauce. This delectable dessert promises a burst of flavors and textures that will delight your taste buds and leave you craving for more.

This dessert is perfect for any occasion, whether it’s a special event or simply a quiet night in with family and friends. The soft, moist and buttery pound cake pairs perfectly with the sweet and tangy raspberry sauce, which adds just the right amount of fruity aroma and taste to this perfect dessert.

I was inspired to create this recipe by my love for traditional British cakes with a modern twist. The sour cream adds a subtle tanginess to the cake, while the raspberry sauce provides a fresh and fruity finish that complements the sweetness of the cake perfectly.

Whether for breakfast, lunch, or dinner parties, this dessert is bound to impress everyone who tries it. It’s also an excellent choice for a weekend baking project with the family (easy enough that everyone can help and enjoy).

So why not give it a try? Whip up this classic yet modern masterpiece in your kitchen today and experience the serenity of creating something beautiful and delicious at home. Trust me; your taste buds will thank you for it!

Happy baking,

[Your name]

Why You’ll Love This Recipe

Sour Cream Pound Cake With Raspberry Sauce
Sour Cream Pound Cake With Raspberry Sauce

This Sour Cream Pound Cake with Raspberry Sauce Recipe is a true delight for anyone who loves a sweet treat. I cannot think of any reason why you wouldn’t love this recipe, and let me tell you why.

Firstly, the combination of a dense and moist sour cream pound cake with the tangy sweetness of raspberry sauce is simply heavenly. The cake has a velvety texture and a rich buttery flavor that pairs perfectly with the fruity raspberry sauce. It will satisfy your cravings for something sweet without being overly sugary.

Secondly, this recipe offers countless options for substitutions and variations to cater to different dietary requirements and preferences. You can use egg substitutes or applesauce instead of eggs, and adjust the amount of sugar to your liking. The result will still be a flavorful cake that can be enjoyed by everyone.

Finally, this recipe is extremely easy to make, even for novice bakers. With just a few simple ingredients that are likely already in your pantry and some easy-to-follow instructions, you can whip up a delicious dessert in no time. Plus, you don’t even need any fancy equipment; all you need is a mixing bowl, a whisk, and a cake pan.

In summary, there are countless reasons why you’ll love this Sour Cream Pound Cake with Raspberry Sauce Recipe. From its tantalizing flavors and versatility to its ease of preparation, it’s no doubt going to be one of your favorite dessert recipes. So try it out now and let your taste buds do the talking!

Ingredient List

 A slice of heaven
A slice of heaven

Here are the ingredients that you need to make this delicious Sour Cream Pound Cake with Raspberry Sauce:

  • 1 and 1/2 cups of unsalted butter, room temperature
  • 3 cups of granulated sugar
  • 6 eggs, room temperature
  • 1 cup of sour cream, room temperature
  • 2 teaspoons of vanilla extract
  • 3 cups of all-purpose flour
  • 1/4 teaspoon of baking soda
  • 1/4 teaspoon of salt

For the Raspberry Sauce:

  • 4 cups of frozen raspberries
  • 1/2 cup of granulated sugar
  • Juice of half a lemon
  • Powdered sugar for dusting.

The Recipe How-To

 Sweet indulgence
Sweet indulgence

Now that you have gathered all the necessary ingredients, it’s time to start baking! Follow these simple steps for a delicious Sour Cream Pound Cake with Raspberry Sauce:

For the Cake:

  1. Preheat your oven to 325°F/165°C. Remember, this is a cold oven lemon pound cake recipe, so there is no need to preheat the oven beforehand.

  2. In a large mixing bowl, cream together 2 and 1/2 sticks (10 ounces) of unsalted butter and 2 cups of granulated sugar until light and fluffy. This can be easily accomplished using a hand or stand mixer.

  3. Next, beat in 5 large eggs one at a time, ensuring that each egg is fully incorporated into the mixture before adding another.

  4. Add 1 cup of full-fat sour cream and 1 tsp of pure vanilla extract, and beat again until well combined.

  5. Gradually mix in 3 cups of sifted all-purpose flour in three parts, alternating with half a cup of applesauce each time.

  6. Pour the batter into a greased 10-inch tube pan or bundt pan and bake for 1 hour 25 minutes, or until a toothpick inserted into the center comes out clean.

  7. Cool the cake on a wire rack for at least 20 minutes before removing it from the pan.

For The Raspberry Sauce:

While the cake is baking, you can make the delicious raspberry sauce to accompany it. Here’s how:

  1. In a medium-sized saucepan, combine 4 cups of frozen or fresh raspberries, 1 cup of granulated sugar, and 2 tablespoons of freshly squeezed lemon juice over medium-high heat.

  2. Cook the mixture for 15-20 minutes, or until the raspberries break down, and the sauce has thickened. Stir occasionally to prevent sticking.

  3. Remove from heat and strain the sauce through a fine-mesh sieve into a clean bowl, pushing the solids through with a spoon.

  4. Let the raspberry sauce cool before adding 1/2 cup of powdered sugar to it, whisking until thoroughly combined.

For The Assembly:

Once both the cake and raspberry sauce are cooked and cooled, it’s time to put them together!

  1. Start by slicing the cake into small portions and spreading a generous amount of raspberry sauce on top. This step will create that delectable sour cream pound cake raspberry swirl.

  2. Alternatively, if you prefer, you can serve slices of the cake with a drizzle of raspberry sauce on top.

That’s it! Follow these easy steps to make this wonderful dessert that will surely become one of your favorites.

Substitutions and Variations

 A treat for the tastebuds
A treat for the tastebuds

As a chef, I understand that sometimes you don’t have all the ingredients in your pantry, or you crave something different. That’s why I’m here to give you some substitution and variation ideas to help you create a unique twist on this Sour Cream Pound Cake with Raspberry Sauce Recipe.

First, let’s talk about sugar. Although the recipe calls for granulated sugar, you can use brown sugar instead for a richer taste. Alternatively, you can try using coconut sugar or honey for a healthier option.

If you’re trying to cut down on calories, applesauce or egg substitute can be used instead of eggs. You can also reduce the amount of sugar or replace it with a natural sweetener like Stevia.

For the flour, feel free to experiment with different types such as almond flour or coconut flour. Just keep in mind that as they don’t contain gluten, the texture of the cake may be slightly different from the original recipe.

Now let’s talk about the star of the show – raspberry sauce. Instead of frozen raspberries, you can use fresh raspberries if they’re in season or opt for other fruits such as strawberries, blueberries or blackberries. If you prefer a tangier taste, add some lemon juice to the sauce.

A fun variation is to make white chocolate raspberry swirl pound cake by adding some melted white chocolate to the batter and swirling it with raspberry jam. Or you can turn this into a chocolate bundt cake by replacing some of the flour with cocoa powder and adding a drizzle of chocolate sauce over the raspberry dessert sauce.

With these substitutions and variations, your Sour Cream Pound Cake with Raspberry Sauce Recipe will never be dull again!

Serving and Pairing

 A burst of berries
A burst of berries

When it comes to serving and pairing this sour cream pound cake with raspberry sauce, the possibilities are endless! The tangy, yet sweet flavor of the raspberry sauce is perfectly balanced by the dense and rich texture of the pound cake.

If you’re looking for something light and refreshing, try pairing this dessert with a scoop of vanilla ice cream or a dollop of fresh whipped cream. You can even go wild and add some fresh raspberries or a drizzle of white chocolate sauce for a touch of extravagance.

But if you want to take things up a notch, why not try pairing this cake with a hot cup of Earl Grey tea or a glass of bubbly champagne? The subtle citrus notes in both drinks complement the lemony flavor in the cake while the effervescence will help to cut through the richness of the sour cream.

Whether you choose to serve this dessert on its own or pair it with something extra special, one thing is certain: it’s sure to impress! So get creative, experiment with different combinations, and indulge in a little slice of heaven with this sour cream pound cake with raspberry sauce.

Make-Ahead, Storing and Reheating

 The perfect dessert duo
The perfect dessert duo

As a chef, I always want to be able to make things ahead of time so that when it’s go-time, I can simply focus on the presentation and ensuring my guests have a great experience. The great news is, you can definitely make this sour cream pound cake with raspberry sauce ahead of time.

Once it has cooled down completely, wrap it tightly in plastic wrap and store at room temperature for up to three days. You can also keep it in the refrigerator for five days or even freeze it for up to two months. Just be sure to place it in a freezer-safe container or plastic bag before storing it.

When reheating, I recommend serving the cake at room temperature. You can either leave it out on your kitchen counter for an hour or two to defrost, or place it in the fridge overnight to thaw. You can also warm individual slices in the microwave for about 20-30 seconds or until warmed through.

As for the raspberry sauce, you can make it ahead of time as well by storing it in an airtight container in the refrigerator for up to a week. If you want to serve the sauce warm with your pound cake, simply heat it up on low heat in a small saucepan while stirring frequently.

Overall, this recipe lends well to being made ahead, stored and reheated with good results.

Tips for Perfect Results

 A flavorful sensation
A flavorful sensation

To create the perfect sour cream pound cake with raspberry sauce, there are a few key tips and considerations to keep in mind. Follow these tips to ensure your cake comes out perfectly every time and impress your dinner guests with your baking prowess.

Firstly, make sure to use room temperature ingredients. This means taking the eggs, butter, and sour cream out of the fridge 1-2 hours before beginning the baking process. Room temperature ingredients will mix together better and create a smoother batter.

Secondly, when measuring flour, spoon it into your measuring cup rather than scooping it out with the cup. This will result in a more accurate measurement and a better consistency in your final product.

To avoid over-mixing the batter, use a folding motion rather than stirring it vigorously. Over-mixing can cause the cake to become dense and tough instead of light and fluffy.

Another tip is for the raspberry sauce: strain it through a fine mesh strainer to remove any seeds or chunks for an extra smooth texture.

To add an extra burst of flavor to your cake, try adding lemon zest to your batter along with the vanilla extract.

Finally, resist the temptation to open the oven door while the cake is baking. This can cause fluctuations in temperature that can negatively affect the final outcome of your cake – instead, trust in its recipeevidence cooking process by leaving it alone.

By following these tips, you’ll be well on your way to creating a delicious and impressive sour cream pound cake with raspberry sauce that will have everyone coming back for seconds.

Bottom Line

As a chef specializing in British cuisine, I highly recommend giving this Sour Cream Pound Cake with Raspberry Sauce recipe a try. Its richness and tanginess combine to create the perfect balance of flavor, and it’s an elegant dessert for any occasion.

Whether you’re looking for a sweet treat to bring to a party, or simply craving something indulgent, this recipe won’t disappoint. Plus, with so many variations available, including adding white chocolate or serving with fresh fruit on top, you can make it your own.

Invest in quality ingredients like fresh raspberries and sour cream to truly elevate this cake. And don’t be afraid to get creative with different substitutions and variations to match your preferences.

Trust me, once you try this Sour Cream Pound Cake with Raspberry Sauce recipe, you’ll never want to go back to anything else. So what are you waiting for? Give it a try and enjoy the delicious sweetness of this beautifully crafted dessert.

Sour Cream Pound Cake With Raspberry Sauce

Sour Cream Pound Cake With Raspberry Sauce Recipe

This is a very easy and elegant cake.
Course Dessert
Cuisine American
Keyword < 60 Mins, Berries, Dessert, For Large Groups, Fruit, Healthy, Low Cholesterol, Low Protein, Mixer, Oven, Potluck, Raspberries, Sauces, Small Appliance
Prep Time 10 minutes
Cook Time 45 minutes
Calories 298kcal


  • vegetable oil cooking spray
  • all-purpose flour
  • 1 (18 1/2 ounce) package yellow cake mix
  • 1/2 cup sugar
  • 1 (8 ounce) container sour cream
  • 1 cup egg substitute or 4 eggs
  • 3/4 cup applesauce
  • 1 teaspoon vanilla extract
  • raspberry sauce
  • powdered sugar, garnish

Raspberry Sauce

  • 4 (10 ounce) packages frozen raspberries, thawed
  • 4 teaspoons sugar


  • Raspberry sauce: Process both the ingredients in blender until smooth; pour through a wire mesh strainer. Chill for 1 hour. Makes 3 cups.
  • Coat 12-cup bundt pan with cooking spray and sprinkle with flour, shaking to coat the pan evenly with flour.
  • Beat the cake mix with the next 5 ingredients at medium speed for 4 minutes. Spoon into pan and bake at 325°F for 45 minutes or until wooden toothpick inserted in center comes out clean. Cool in pan for 10 minutes; remove from pan and cool completely on wire rack.
  • Sprinkle with powdered sugar and serve with raspberry sauce.


Serving: 167g | Calories: 298kcal | Carbohydrates: 54.6g | Protein: 4.3g | Fat: 7.6g | Saturated Fat: 2.6g | Cholesterol: 7.4mg | Sodium: 255.1mg | Fiber: 3.6g | Sugar: 37.1g

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