Raspberry Swirl Pound Cake
Raspberry Swirl Pound Cake is a delectable dessert that is perfect for any occasion. This cake is a perfect blend of sweet and tangy flavors that will leave your taste buds craving for more. The recipe for this cake is easy to follow and requires only a few ingredients.
To make this Raspberry Swirl Pound Cake, you will 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 baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1/2 cup raspberry jam
To start, preheat your oven to 350°F and grease a 9x5 inch loaf pan. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add in the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, until everything is well combined.
Pour half of the batter into the prepared loaf pan. Spoon the raspberry jam over the batter, then swirl it into the batter with a knife. Pour the remaining batter over the top and smooth it out.
Bake the cake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before removing it to a wire rack to cool completely.
The Raspberry Swirl Pound Cake is a perfect dessert for any occasion. It is a combination of sweet and tangy flavors that will leave your taste buds craving for more. The cake has a moist and tender crumb, with a beautiful swirl of raspberry jam running through it. The cake is best served with a dollop of whipped cream or a scoop of vanilla ice cream.
Type: Dessert Cake
Ingredients:
- Butter
- Sugar
- Eggs
- Flour
- Baking Powder
- Baking Soda
- Salt
- Sour Cream
- Raspberry Jam
Cooking Tips:
- Make sure the butter is softened before creaming it with the sugar.
- Alternate adding the dry ingredients and sour cream to the butter mixture to prevent overmixing.
- Swirl the raspberry jam gently into the batter to create a marbled effect.
