Description
Raspberry Swirl Pound Cake is a moist, dense, and buttery cake featuring vibrant raspberry jam swirls that create a beautiful marbled effect. Perfect for dessert, brunch, or afternoon tea, this easy-to-make cake combines simple ingredients with a burst of fruity flavor.
Ingredients
Scale
- 1 and 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 4 large eggs, at room temperature
- 1/2 cup full-fat sour cream, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1/3 cup raspberry jam/preserves
- Optional: lemon icing or vanilla icing for drizzling
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or cooking spray.
- In a large bowl, whisk together flour, baking powder, and salt.
- In another large bowl, beat softened butter and sugar with an electric mixer until light and fluffy, about 1 minute.
- Add eggs one at a time to the butter-sugar mixture, mixing well after each addition.
- Mix in sour cream, vanilla extract, and almond extract (if using) until combined.
- Gradually add dry ingredients to wet ingredients on low speed until just combined; avoid overmixing.
- Remove about 1/2 cup of plain batter into a separate bowl and stir in raspberry jam until fully incorporated.
- Layer batter in the prepared pan: start with most of the plain batter, then the raspberry batter, and finish with remaining plain batter on top.
- Use a skewer or knife to gently swirl the layers to create a marbled effect, being careful not to over-swirl.
- Bake for 55 minutes to 1 hour 10 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Cool the cake in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
Notes
- Use room temperature ingredients for better mixing and texture.
- Do not overmix batter to avoid a dense cake.
- Check doneness with a toothpick test to prevent under- or over-baking.
- High-quality raspberry jam enhances flavor significantly.
- Optional: add lemon or vanilla icing for extra sweetness and presentation.
- Store leftovers tightly wrapped at room temperature for up to 5 days or freeze for up to 3 months.
- Thaw frozen cake overnight in the fridge before serving.
- Prep Time: 15 minutes
- Cook Time: 55-70 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (about 1/10th of cake)
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg
Keywords: Raspberry Swirl Pound Cake, raspberry marble pound cake, raspberry jam pound cake, swirl pound cake, raspberry loaf cake