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Raspberry Swirl Pound Cake Recipe

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4.1 from 74 reviews

  • Author: Ava
  • Total Time: 1 hour 30 minutes (plus 2.5 hours cooling time to make total 4 hours)
  • Yield: 8 servings

Description

This Raspberry Swirl Pound Cake is a moist and dense classic pound cake with a delightful swirl of sweet and tangy raspberry jam throughout. Perfectly flavored with vanilla and a hint of almond extract, this cake is an elegant yet simple dessert that’s great for any occasion. It features a tender crumb and a beautiful marbled raspberry swirl, finished optionally with a lemon or vanilla icing for extra sweetness.

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!)

Additional Ingredients

  • 1/3 cup (110g) raspberry jam/preserves
  • Optional: lemon icing or vanilla icing for topping

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (177°C). Grease a 9×5-inch loaf pan thoroughly to ensure the cake does not stick during baking.
  2. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later incorporation into the batter.
  3. 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 the mixture is light and creamy, about 1 minute. Scrape down the bowl sides and bottom to ensure even mixing.
  4. Add Eggs and Wet Flavors: With the mixer running on low speed, add eggs one at a time, fully incorporating each before adding the next. Then add the sour cream, vanilla extract, and almond extract (if using). Increase speed to medium-high and beat until the batter is smooth and combined. Scrape the bowl again for any unmixed ingredients.
  5. Mix in Dry Ingredients: Slowly add the dry ingredient mixture to the wet batter on low mixer speed. Beat just until the flour is incorporated, being careful not to overmix to maintain a tender crumb.
  6. Prepare Raspberry Batter: Spoon about 1/2 cup of the plain batter into a separate smaller bowl. Stir in the raspberry jam or preserves until evenly combined.
  7. Layer and Swirl the Batter: Spoon approximately two-thirds of the plain batter into the prepared loaf pan, spreading evenly. Next, add all of the raspberry batter on top of the plain layer. Finally, dollop the remaining plain batter on top. Use a knife to gently swirl the layers together, creating a marbled raspberry effect.
  8. Bake the Cake: Place the loaf pan in the preheated oven and bake for 55 minutes to 1 hour and 10 minutes. To prevent excessive browning, loosely tent with aluminum foil halfway through baking. Check doneness by inserting a toothpick in the center—it should come out mostly clean without wet batter.
  9. Cool and Serve: Remove the cake from the oven and transfer it to a wire rack. Allow it to cool completely in the pan before slicing. Optionally, drizzle with lemon or vanilla icing before serving.
  10. Storage: Store any leftover cake covered at room temperature for up to 5 days to maintain freshness.

Notes

  • Room temperature ingredients (butter, eggs, sour cream) ensure better mixing and texture.
  • Do not overmix the batter once flour is added; overmixing could toughen the cake.
  • Using aluminum foil halfway through baking helps prevent overly browned crust while allowing the cake to bake fully.
  • You can substitute raspberry preserves with other fruit jams for different swirls.
  • Optional almond extract enhances flavor but can be omitted if unavailable.
  • This cake keeps well and can be stored at room temperature for up to 5 days; avoid refrigeration to prevent drying.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/raspberry-swirl-pound-cake-recipe/