Description
A moist and dense Raspberry Swirl Pound Cake featuring a rich buttery base swirled with vibrant raspberry jam. This classic pound cake is enhanced with almond extract for a subtle nutty aroma, perfect for afternoon tea or dessert. The delicate raspberry swirl adds a fruity brightness to the tender crumb, making it a delightful treat for any occasion.
Ingredients
Dry Ingredients
- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 4 large eggs, at room temperature
- 1/2 cup (120g) full-fat sour cream, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract (optional but recommended!)
Swirl
- 1/3 cup (110g) raspberry jam/preserves
Optional
- Lemon icing or vanilla icing for topping
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (177°C) and grease a 9×5-inch loaf pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened butter and granulated sugar on high speed until creamy, about 1 minute. Make sure to scrape down the sides and bottom of the bowl to incorporate all ingredients evenly.
- Add Eggs and Wet Flavors: With the mixer on low speed, add the eggs one at a time, allowing each egg to fully incorporate before adding the next. Then add the sour cream, vanilla extract, and almond extract. Increase the mixer speed to medium-high and beat until everything is well combined. Scrape the bowl again as needed.
- Incorporate Dry Ingredients: Reduce mixer speed to low and slowly add the dry flour mixture to the wet ingredients. Beat just until the batter is combined; avoid overmixing to keep the cake tender.
- Prepare Raspberry Batter: Spoon about 1/2 cup of the plain batter into a smaller bowl. Stir in the raspberry jam thoroughly to create the raspberry swirl batter.
- Layer Batter in Pan: Spoon approximately two-thirds of the plain batter into the prepared loaf pan, spreading it evenly. Then, pour all of the raspberry batter over the plain layer. Finally, spread the remaining plain batter on top as evenly as possible.
- Create Swirls: Using a knife or skewer, gently swirl the layers together to create a marbled effect.
- Bake the Cake: Place the loaf pan in the preheated oven and bake for 55 minutes to 1 hour and 10 minutes. To prevent over-browning, loosely cover the top of the pan with aluminum foil halfway through baking. The cake is done when a toothpick inserted in the center comes out mostly clean with no wet batter.
- Cool Completely: Remove the pound cake from the oven and transfer it to a wire rack. Allow it to cool completely in the pan before slicing or applying any icing.
- Store Leftovers: Once cooled, cover the cake and store at room temperature for up to 5 days, maintaining freshness and moisture.
Notes
- Room temperature ingredients ensure even mixing and a smooth batter.
- Do not overmix the batter once dry ingredients are added to keep the cake tender and prevent toughness.
- If desired, finish the cake with lemon or vanilla icing for added sweetness and a decorative touch.
- Greasing the loaf pan well is crucial to avoid sticking, especially with dense pound cake.
- Baking times can vary depending on your oven, so start checking doneness at 55 minutes.
- Covering the cake halfway through baking prevents excessive browning on top.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
