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To make the Raspberry Swirl Pound Cake, you need the following ingredients: - 1 cup unsalted butter, softened - 2 cups granulated sugar - 4 large eggs - 1 teaspoon vanilla extract - 3 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon salt - 1 cup sour cream - 1 cup fresh raspberries (or frozen, thawed) - 1/4 cup raspberry jam These ingredients work together to create a rich and moist pound cake. The butter adds creaminess, while the sugar gives sweetness. Eggs help bind everything, making the cake rise. Vanilla adds a warm flavor, and sour cream keeps it moist. The flour, baking powder, and salt provide the cake structure and balance. Fresh raspberries bring a burst of tangy flavor, while raspberry jam creates a beautiful swirl. If you use frozen raspberries, thaw them before adding. This ensures they blend well into the batter without excess moisture. Gather these ingredients before you start. Having everything ready makes baking easier and more fun. You can even measure them out ahead of time for a smooth baking experience. Enjoy the process and get ready to bake a delightful treat! {{ingredient_image_1}} - Preheat the oven to 350°F (175°C). - Grease and flour a 9x5 inch loaf pan. - Cream together the softened butter and sugar. Do this until it feels light and fluffy. - Add the eggs one at a time. Mix well after each addition. Stir in the vanilla extract. - In a separate bowl, whisk together flour, baking powder, and salt. - Gradually add this dry mixture to the wet mixture, alternating with sour cream. Start and end with the flour mixture. Mix until just combined. - Toss the raspberries with 1 tablespoon of flour. This helps keep them from sinking in the batter. - Gently fold the floured raspberries into the batter. Be careful not to mash them. - Pour half of the batter into the prepared loaf pan. - Drop spoonfuls of raspberry jam over the batter. Swirl it gently with a knife. - Pour the remaining batter on top. Again swirl with raspberry jam to create a marbled effect. - Bake in the preheated oven for 55-65 minutes. Check by inserting a toothpick into the center. It should come out clean. - Allow the cake to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely. To keep your raspberries from sinking, toss them in a bit of flour. This helps them stay suspended in the batter. You can use about one tablespoon of flour for one cup of raspberries. When you fold them into the batter, be gentle. Overmixing can break the raspberries and create a muddy swirl. Using room temperature ingredients is key. Cold butter and eggs can lead to a dense cake. Let your butter sit out for about an hour before starting. It should be soft but still hold its shape. When mixing, cream the butter and sugar until light and fluffy. This will help make your pound cake rise nicely. For a beautiful finish, dust the cake with powdered sugar. Fresh raspberries on top add a nice touch. You can also serve it with whipped cream or a scoop of ice cream. These toppings make the cake even more delightful. Enjoy it warm or at room temperature for the best taste. Pro Tips Use Room Temperature Ingredients: Allow your butter and eggs to come to room temperature before starting. This helps to create a smoother batter and ensures better incorporation of ingredients. Don't Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to a dense pound cake, so be gentle with your batter. Swirl with Care: When swirling the raspberry jam into the batter, use a gentle hand to create a marbled effect without completely blending the jam into the cake. Cooling Matters: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. This prevents it from breaking apart and helps maintain its shape. {{image_2}} You can change this recipe by using different fruits. Blueberries and strawberries work great. They add their own yummy taste. You can also add lemon zest for a fresh twist. This zest brings bright notes to the cake. It pairs well with the sweet fruits. If you need a gluten-free option, use almond flour or gluten-free flour. These flours keep the cake light and tasty. For a vegan version, swap eggs with flax eggs or applesauce. Use plant-based butter to keep the flavor rich and creamy. Feel free to try other jams for the swirl. Apricot or cherry jams can add a unique flair. You might also want to use chocolate or nut swirls. These options give the cake a fun twist. Experimenting with flavors makes this recipe your own. To keep your Raspberry Swirl Pound Cake fresh, store it at room temperature. Place it in an airtight container or wrap it tightly in plastic wrap. This keeps moisture in and prevents it from drying out. If your home is very warm or humid, you might want to place it in the fridge. The cool air helps maintain the cake's texture. If you have leftovers, you can freeze the cake. To do this, slice the cake first. Wrap each slice in plastic wrap. Then, place the wrapped slices in a freezer bag. This method helps protect the cake from freezer burn. It can last up to three months in the freezer. The Raspberry Swirl Pound Cake lasts about 3 to 4 days at room temperature. In the fridge, it can stay good for up to a week. To keep it fresh, always cover the cake well. This helps keep out air and moisture. If you see any signs of mold or a strange smell, it's best to throw it away. Storing it properly ensures you enjoy every slice of this delightful cake. To check if your pound cake is done, look for a few signs. First, it should have a nice golden color on top. Second, insert a toothpick into the center. If it comes out clean, the cake is ready. If it has wet batter on it, bake for a few more minutes. The cake should also spring back when you gently press it. Yes, you can use frozen raspberries. Just thaw them first and drain any extra liquid. Toss them in a little flour before adding to the batter. This helps prevent them from sinking to the bottom. Keep in mind that the color may be less bright than fresh raspberries, but the flavor will still be great. A sinking cake often happens for a few reasons. Too much liquid in the batter can cause this. Make sure to measure your ingredients correctly. Also, avoid opening the oven door too early, as this can let cool air in. To prevent sinking, bake your cake long enough and check the doneness with a toothpick. You can prepare the batter ahead of time. Store it in the fridge for a few hours before baking. Just make sure to cover the bowl tightly. When you are ready to bake, stir the batter gently to combine. Do not let it sit too long, as this can affect the rise of the cake. Making this raspberry swirl pound cake is simple and fun. You mix butter and sugar, then add eggs and vanilla. Combine the dry and wet ingredients, and gently swirl in the raspberries and jam. I shared tips to get the perfect texture and avoid sinking fruit. Don't forget the variations for flavors and dietary needs. Store it well to keep it fresh. Enjoy your delicious cake with friends and family!

Raspberry Swirl Pound Cake

A moist and flavorful pound cake swirled with fresh raspberries and raspberry jam.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 10
Calories 300 kcal

Ingredients
  

  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 half teaspoon salt
  • 1 cup sour cream
  • 1 cup fresh raspberries (or frozen, thawed)
  • 1 quarter cup raspberry jam

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
  • In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
  • Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  • In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet mixture, alternating with the sour cream, starting and ending with the flour mixture. Mix until just combined.
  • In a small bowl, gently toss the fresh raspberries with 1 tablespoon of flour to prevent them from sinking in the batter.
  • Fold the floured raspberries into the batter gently, being careful not to mash them.
  • Pour half of the batter into the prepared loaf pan. Drop spoonfuls of raspberry jam over the batter, swirl it gently with a knife.
  • Pour the remaining batter on top and again swirl with raspberry jam, creating a beautiful marbled effect.
  • Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Slice the pound cake and serve on a decorative platter, dusting with powdered sugar and garnishing with fresh raspberries for an appealing finish.
Keyword dessert, pound cake, raspberry