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Raspberry Swirl Pound Cake Recipe

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3.9 from 14 reviews

This Raspberry Swirl Pound Cake is a moist and dense dessert featuring a buttery vanilla base with a vibrant raspberry jam swirl. Perfectly baked to a golden finish, it combines the richness of sour cream and butter with a fresh berry twist. Ideal for afternoon tea or a sweet treat, it can be topped with optional lemon or vanilla icing for extra indulgence.

  • Total Time: 4 hours (including cooling time)
  • Yield: 8 servings

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 vanilla bean paste
  • 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) and grease a 9×5-inch loaf pan thoroughly to ensure the cake doesn’t stick.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside while you prepare the wet ingredients.
  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 turns creamy, about 1 minute. Be sure to scrape down the bowl’s sides and bottom to combine all ingredients evenly.
  4. Add Eggs and Sour Cream: With the mixer on low speed, incorporate the eggs one at a time. Then add the sour cream along with the vanilla bean paste. Increase the speed to medium-high and beat until all ingredients are well combined. Again, scrape down the sides and bottom of the bowl as needed to ensure an even mixture.
  5. Combine Dry Ingredients: On low speed, gradually add the dry flour mixture to the wet ingredients. Beat just until everything is incorporated. Avoid overmixing to maintain a tender crumb.
  6. Prepare Raspberry Batter: Spoon about 1/2 cup of the plain batter into a smaller bowl and gently fold in the raspberry jam or preserves to create the raspberry swirl batter.
  7. Assemble the Cake: Pour approximately two-thirds of the plain batter into the prepared loaf pan. Spoon all of the raspberry batter over this layer, then gently spread the remaining plain batter on top. Using a knife, swirl the batters together carefully to create a marbled 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 cover the loaf with aluminum foil halfway through baking. The cake is done when a toothpick inserted in the center comes out mostly clean, without raw batter.
  9. Cool and Serve: Remove the cake from the oven and transfer it to a wire rack. Let it cool completely before slicing. Optionally, top with lemon or vanilla icing. Serve and enjoy your delicious Raspberry Swirl Pound Cake.
  10. Storage: Cover any leftover cake and store it at room temperature for up to 5 days to maintain freshness.

Notes

  • Use room temperature ingredients to ensure proper blending and texture.
  • Do not overmix the batter to keep the cake tender and dense.
  • Covering the loaf midway during baking prevents the top from browning too much.
  • The cake is dense, so baking times can vary; monitor with a toothpick test.
  • Optional icing adds extra sweetness and moisture but can be omitted for a simpler cake.
  • Allow the cake to cool completely before slicing to avoid crumbling.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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