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Pound Cake with Fresh Strawberries Whole Wheat & Sour Cream

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whole wheat pound cake (1)

Yesterday I spent  the day with my grandkids and my mom. We were able to spend a little time outside later in the afternoon. Katie likes to help her little brother. Sometimes he likes it, sometimes he doesn’t… Aunt Marti brought over a new garage sale find. Tyler wanted to stay in all day.



It was chilly and windy early in the day. Since it was chilly I decided we should bake something, and since I had some strawberries begging to be eaten in the frig.

I searched for a recipe for pound cake to put under the strawberries. I found the recipe here and changed it using whole wheat and sucanat. Using the whole wheat and the sucanat gives it a darker color. I think it weighed more than a pound…ha ha.

The original recipe called for baking it an hour. I took mine out at 55 minutes. I think you should check at 45 or 50 minutes. 5o would have been perfect. It tasted yummy.

Whole Wheat Sour Cream Pound Cake

Prep time 20 minutes
Cook time 50 minutes
Total time 1 hours, 10 minutes
Whole wheat pound cake made with sour cream and sucanat.


  • 1 1/2 cup whole wheat flour
  • 1 1/2 cup sucanat/sugar
  • 1/2 cup butter
  • 1/2 cup sour cream
  • 3 eggs
  • pinch baking soda


In a large bowl combine sucanat/sugar with the softened butter.
Cream together.
Add eggs and mix together.
Add sour cream and mix together..
Add flour.
Add baking soda.
Mix until well blended.
Grease and flour an 8 x 4 pan.
Pour batter into pan. Preheat oven to 375 F and bake for 50 minutes or until tooth pick comes out clean.
Cool 30 minutes remove from pan.
Silce and top with anything you like.

whole wheat pound cake (1)

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