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Challenge: Savoring Spring

Lemon Pound Cake Cups with Strawberries

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Moist and tender sour cream pound cake made into individual desserts, topped with fresh strawberries and whipped topping!

Lemon Pound Cake Cups with Strawberries

  • Yield: 16
  • Prep Time: 10 min
  • Cooking Time: 23 min


  • 1 stick country crock
  • 1 ½ cup sugar
  • 2 eggs
  • 1 ½ cup all purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • ½ cup sour cream
  • 4 tablespoons lemon juice
  • For the strawberries:
  • 2 teaspoon lemon juice
  • 4 teaspoon sugar
  • 2 pounds strawberries, hulled and diced
  • whipped topping; optional


  1. Preheat oven to 325. Spray 2 12 cup muffin pan with non stick cooking spray or line with cupcake liners.
  2. Cream butter and sugar together in mixer.
  3. Add one egg at a time, mixing well between each one.
  4. Sift flour, soda and salt together.
  5. Add about ½ cup of flour to mixer. Then alternate with about 1 tablespoon of sour cream till all is incorporated.
  6. Add lemon juice.
  7. Using ¼ cup evenly distribute in muffin pan.
  8. Bake for 23 minutes. Cool for about 5 before you release your cake from your pan.
  9. For strawberries: mix with 2 teaspoons lemon juice and 2 teaspoons of sugar. Top cake with 1 tablespoon of strawberries.
  10. Add whipped topping and ENJOY!

Recipe Tags

Our family makes sour cream pound cake for all occasions. I decided to take this basic recipe and kick it up a notch by adding lemons to it!


For more recipes visit Nancy over at her blog, The Bitter Side of Sweet.

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