NEW Recipes from the August Issue

It's time to take it outside. We're sharing recipes that are best served al fresco with friends. Salute summer, from drinks to dessert, with the latest recipes from Better Homes and Gardens.

View Slideshow

How to Make Popcorn Balls

This all-time favorite dessert is offers instant nostalgia (remember Grandma making them?). Bring them into your own kitchen with our incredible easy steps.

View Video

Dishes Made Better by Potato Chips

I chip, you chip, we chip. Our love affair with America's favorite snack goes well beyond the bag. We're sharing dishes that were made better (way better) by potato chips.

View Slideshow

Dress Up a Dessert in 8 Seconds (or Less!)

Make any dessert recipe worthy of a party with these easy ideas to dress them up. Each dessert idea can be done within 8 seconds!

View Video

Canning Basics

Enjoy your favorite produce year-round by canning it. We'll walk you through how to can foods safely with less mess.

See More

How to Mail Cookies

Send your famous cookie recipe to loved ones anywhere! See how to pack cookies so they won't crumble and other tips for how to mail cookies.

View Video

DIY Drink Stations

Our favorite party trend? Creative DIY drink stations that let party-goers play mixologist. We're sharing our favorite beverage stations, including an infused vodka station, a mojito station, and more. Once you set out the listed supplies, you're all ready to party!

View Slideshow
Popular in Food

Peach and Pound Cake Sandwiches

A simple pound cake, enriched with sour cream, is crowned with fresh peaches and strawberries. It becomes a glorious dessert or a sweet breakfast dish.

1.0 by 1 people
Rate me!
  • Makes: 8 servings
  • Prep: 1 hr 15 mins
  • Cool: 1 hr
  • Bake: 1 hr 325°F

Peach and Pound Cake Sandwiches



  1. Allow butter, eggs, and sour cream to stand at room temperature 30 minutes. Meanwhile, grease and lightly flour 9x5x3-inch loaf pan; set aside. In bowl, stir together flour, baking powder, and baking soda; set aside.
  2. Preheat oven to 325 F. In mixing bowl beat butter with electric mixer on medium to high speed 30 seconds. Gradually add sugar, beating 10 minutes or until very light and fluffy. Beat in vanilla. Add eggs 1 at a time, beating 1 minute after each addition, scraping bowl frequently. Alternately add flour mixture and sour cream to butter mixture, beating on low to medium speed after each addition just until combined. Pour batter into prepared pan.
  3. Bake 60 to 75 minutes or until wooden pick inserted near center comes out clean. Cool on wire rack 10 minutes. Remove from pan; cool thoroughly on wire rack.
  4. To assemble sandwiches, slice cake into 1/2-inch slices. Spread Lemon Butter on one side of eight cake slice. Top with peach and strawberry slices. Drizzle with caramel topping. Top with remaining cake slices. Makes 8 to 10 servings.

Lemon Butter



  1. In medium bowl beat softened butter with electric mixer on medium to high speed 30 seconds. Add finely shredded lemon peel. Beat to combine. Gradually drizzle lemon juice; beat to combine. Use immediately or cover and chill butter up to 1 week. Let stand at room temperature 30 minutes before using.

Nutrition Facts (Peach and Pound Cake Sandwiches)

    Per serving:
  • 469 kcal cal.,
  • 22 g fat
  • (13 g sat. fat,
  • 1 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 131 mg chol.,
  • 258 mg sodium,
  • 64 g carb.,
  • 2 g fiber,
  • 45 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



Loading... Please wait...