Raspberry Swirl Pound Cake
This raspberry swirl pound cake is a delightful combination of buttery pound cake, tangy raspberries, and a hint of almond. The rich, moist cake is swirled with raspberry jam to create a beautiful,...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foryoueats.com.
Cooking tools:
- Stand mixer
- Hand mixer
- Loaf pan
- Cooling rack
- Oven
- Mixing bowl
- Smaller mixing bowl
- Whisk
- Spatula
- Spoon
- Chef's knife
- Measuring cup
- Aluminum foil
- Toothpick
Ingredients
- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 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!)
- 1/3 cup (110g) raspberry jam/preserves
- optional: lemon icingor vanillaicing
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