Easy Raspberry Swirl Pound Cake
This Easy Raspberry Swirl Pound Cake delivers the perfect balance of buttery richness and fruity freshness, making it ideal for both casual gatherings and special occasions.
Ingredients
- 1 cup unsalted butter, softened to room temperature 200g
- 1 cup granulated sugar
- 4 large eggs, at room temperature
- 1/4 teaspoon salt
- 1 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon almond extract optional but recommended
- 1/2 cup full-fat sour cream, at room temperature 120g
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/3 cup raspberry jam or preserves 110g
Instructions
- Preheat the oven to 350°F (177°C). Grease and flour a 9×5 inch loaf pan to prevent sticking.
- In a large bowl, beat the softened butter and sugar on high speed with a mixer until creamy, about 1 minute. Scrape the sides and bottom of the bowl as needed.
- With the mixer on low, add the eggs one at a time, mixing well after each addition. This ensures a smooth batter without overmixing.
- Add the sour cream, vanilla extract, almond extract (if using), and salt. Beat on medium-high speed until fully combined.
- In a separate bowl, whisk together the flour and baking powder to ensure even distribution.
- Gradually add the dry ingredients to the wet ingredients with the mixer on low. Mix just until incorporated; overmixing can lead to a dense cake.
- Spoon about 1/2 cup of the batter into a small bowl. Stir in the raspberry jam until evenly mixed. This will be your swirl layer.
- Spread about 2/3 of the plain batter into the prepared loaf pan. Spoon the raspberry batter over it and spread evenly.
- Top with the remaining plain batter. Use a knife or skewer to gently swirl the batters together for a marbled effect.
- Bake for 55 minutes to 1 hour and 10 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely. This prevents the cake from crumbling when sliced.
Notes
Using room-temperature ingredients ensures a smooth batter. For the raspberry swirl, seedless jam works best to avoid crunchy bits in the cake. If you don't have sour cream, Greek yogurt makes a great substitute. For a richer flavor, try brown sugar instead of granulated sugar. Those avoiding gluten can use a 1:1 gluten-free flour blend, though baking time may vary slightly.