Strawberry Sour Cream Cake {Hello Summer}

Happy Summer everyone! I’m Leigh Anne from Your Homebased Mom and summer at our house means strawberries! We are lucky enough to have our very own strawberry patch in our backyard and with the great sun we have been having recently here in the Northwest the patch is going crazy. I love going out in the morning and picking a fresh new bowl of berries for the day.

Because we’ve had so many strawberries this year I have not only been able to make some of our family favorites like this yummy strawberry pizza and strawberry cream pie but I’ve been able to experiment with a few new recipes. When I asked on Facebook what I should do with my bowl of strawberries one of my readers sent me a link to today’s recipe.

The original recipe used Greek yogurt but since I had a big container of sour cream needing to be used in my refrigerator I used that instead. I also added in a bit more lemon juice because I love lemon!

The cake is moist and yummy and has a hint of lemon flavor to it too thanks to some lemon zest and juice in the batter. It also has a nice lemon drizzle on top. You could add a dollop of whip cream but it is quite lovely all by itself.

Strawberry Sour Cream Cake

Course: Dessert

Cuisine: American

Keyword: Strawberry Sour Cream Cake

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour 30 minutes

Servings: 16

Calories: 346

Author: I Heart Naptime Contributor

The original recipe used Greek yogurt but since I had a big container of sour cream needing to be used in my refrigerator I used that instead. I also added in a bit more lemon juice because I love lemon!

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Ingredients

• 1 cup butter softened
• 2 cups sugar
• 3 Eggs
• 4 tablespoons lemon juice divided
• zest of 1 lemon
• 2 1/2 cups flour divided
• 1/2 teaspoon baking soda
• 1/2 tsp salt
• 8 ounces sour cream
• 1 1/2 cups fresh strawberries diced
• 1 cup powdered sugar

Instructions

• Preheat oven to 375 degrees
• Grease and flour a 10 inch tube (Bundt) pan.
• Stir together 2 1/4 C flour, baking soda, salt.
• Add in lemon zest and set aside.
• With a mixer cream the butter and sugar until light and fluffy.
• Beat in eggs, one at a time.
• Stir in 2 Tbsp lemon juice.
• Alternate mixing the flour mixture and the sour cream until all is incorporated.
• Mix strawberries in remaining 1/4 C of flour. Gently fold into the batter.
• Pour into bundt pan and reduce oven temperature to 325 degrees and bake for 60 minutes or until toothpick comes out clean.
• Allow to cool for 20-30 minutes in the pan and then turn out onto a wire rack and cool completely.
• Mix together powdered sugar and 2 Tbsp of lemon juice to make glaze
• Drizzle over top of cake.

Nutrition

Calories: 346kcal | Carbohydrates: 49g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 68mg | Sodium: 232mg | Potassium: 87mg | Sugar: 33g | Vitamin A: 9.7% | Vitamin C: 11.5% | Calcium: 3.2% | Iron: 6.8%

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Happy summer!!

 I’m Leigh Anne and food, family and friends are three of my favorite things. I am the mother of four young adults, a new mother in law and am still trying to adjust to life as an empty nester along with my husband of over 30 years. I love throwing parties, burying my head in a book and digging in the dirt in my garden. My husband would tell you I love making messes in the kitchen and craft room and finding junk (treasures) at Goodwill. I believe that life is beautiful and it is up to us to find and create that beauty. I love sharing my journey to finding the pretty and delicious in life over at Your Homebased Mom. You can also visit me on Facebook, Pinterest, Twitter or Instagram.

THANKS Leigh Anne for sharing this fun project during our Hello Summer Event! Click HERE to see more ideas from the event.