Name: Raspberry Swirl Pound Cake
Prep time: 15 min
Cook time: 65 min
Total time: 80 min
Yield: 8
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

Ingredients

(Servings: 8)

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

Raspberry Swirl Pound Cake

Ingredients

Steps

Nutrition Facts

Comments

Raspberry Swirl Pound Cake

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts