Sour Cream Pound Cake with Fruit Salsa

Memorial Day Weekend is always a great time to see friends and family, wave American flags and grill hamburgers, but my favorite aspect has always been the opportunities for desserts and side dishes.


The season for lots of fruits, at least in the Midwest, begins in late May and early June, just around the time of most Memorial Day celebrations. While peaches and plums aren’t really there yet–I had to use California peaches–we can get our hands on berries from the region by early summer.


I took advantage of this opportunity on this past Memorial Day to make this cake; a dense, spongey pound cake with sweet vanilla glaze and a fresh fruit salsa. I actually made two cakes, though the recipe makes one, and the one we didn’t eat I gave to my grandpa to take home (he really liked it, I guess).



for the cake

  • 1 ½ cups all purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup butter
  • 1 ½ cups granulated sugar
  • 3 eggs
  • ½ teaspoon vanilla extract
  • ⅔ cup sour cream

for the glaze

  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2-4 teaspoons water

for the salsa

  • 5-7 large strawberries, diced
  • ¼ cup blueberries
  • ¼ cup blackberries, halved
  • 1 peach, diced **any stone fruit would work here**
  • 2 teaspoons lemon juice
  • 1 tablespoon honey


for the cake

Preheat oven to 350º F and liberally grease a 9 by 5 loaf pan.

In a small bowl, whisk together the flour, baking powder and salt until combined, and then set aside.

In a larger bowl, cream the butter and sugar together until light and fluffy.

Add the eggs in one at a time, then beat in the vanilla and sour cream.

Stir in the flour mixture ¼ cup at a time until combined, then scrape the batter into the greased loaf pan.

Bake for around 50 minutes, or until a toothpick inserted in the middle comes out clean.

Let cool for 10 minutes in the pans, then turn out onto a cooling rack until cooled completely. **if you greased liberally enough, it should practically fall out when you tip it over**

for the glaze

With a spoon, a fork or a small whisk–or a chopstick if you have one–combine the vanilla, powdered sugar and water until the glaze becomes viscous.

Pour the glaze over your cooled cake, making sure to coat as evenly as possible.

for the salsa

In a medium bowl, combine the strawberries, blueberries, blackberries and peach cubes and drizzle with the honey and lemon juice.

Either with a spoon or by hand, mix everything together.

Top the cake with ⅓ – ½ the salsa, and keep the rest in a small serving bowl for scooping onto slices of the cake.

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