There’s nothing more comforting than a buttery slice of pound cake, but when eggs and fresh berries are increasing your grocery bill, it’s time to get creative. This budget-friendly version cuts costs without sacrificing flavor or texture. I use sour cream to replace some of the eggs, which keeps the cake moist and tender while adding a subtle tang. And instead of pricey fresh berries, a bag of frozen mixed berries gets simmered into a vibrant compote that’s just as beautiful and delicious. —Hetal Vasavada, San Francisco, California
Hetal Vasavada’s Sour Cream Pound Cake with Berry Compote
Published on Jun. 05, 2025
Watch How to Make Hetal Vasavada’s Sour Cream Pound Cake with Berry Compote
Hetal Vasavada’s Sour Cream Pound Cake with Berry Compote
Prep Time
25 min
Cook Time
50 min
Yield
1 loaf (12 slices)
Ingredients
- 1-1/4 cups sugar
- 2/3 cup unsalted butter, room temperature
- 3/4 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 2 teaspoons vanilla extract
- 2 large eggs
- 3/4 cup sour cream
- 2 cups all-purpose flour
- BERRY COMPOTE:
- 2 cups frozen berries
- 1 tablespoon sugar
- 1 teaspoon grated lemon zest
- 1 tablespoon water
- 1 teaspoon cornstarch
- Confectioners' sugar, optional
Directions
- Preheat oven to 375° and grease and flour a loaf pan. Set aside.
- In a large mixing bowl, add sugar, butter, baking powder and salt. Mix with a hand or stand mixer with the paddle attachment, on low speed for a few seconds and then increase to high speed for 4 minutes, scraping down the bowl occasionally. Add the eggs one at a time, mixing between additions. Add the vanilla extract and mix for 1 minute. Alternately add sour cream and flour in three additions, mixing between additions. The batter should be thick. Spoon the batter into the prepared pan; tap on the counter to release any air bubbles and smooth into an even layer.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. If it starts to get too dark, loosely cover with foil while it's baking. Cool the cake for 10 minutes before turning it out and wrapping it in plastic wrap. Cool the cake completely.
- While the cake cools, make the compote. Add the frozen berries, sugar, lemon zest and water to a saucepan over medium heat. Stir for 3-4 minutes. Once most of the juices from the berries are released, make a cornstarch slurry by mixing the cornstarch with 2 teaspoons of water. Pour the slurry into the saucepan and simmer for 5 minutes. Cool before serving.
- To serve, dust the cake with confectioners' sugar if you like and slice into thick pieces. Top with the berry compote.
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