This pound cake is rich and buttery while the raspberry swirl adds a sweet tart contrast. The dense texture has a velvety crumb that is moist and irresistible.
Ingredients
Equipment
Instructions
- Preheat the oven to 350℉. Spray a large loaf pan with nonstick spray.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, add the sugar, lemon juice, vanilla, eggs, and cream cheese. Mix on medium speed for about 2 minutes until well combined.
- With the mixer running on low, slowly pour in the melted butter. Continue to mix on low and add the dry ingredients a little at a time until fully incorporated. Scrape the bottom and sides of the bowl and mix again until the batter is totally smooth.
- Remove 2/3 cup of the batter to a medium size bowl. Add the raspberry jam and mix until fully incorporated.
- Pour half of the plain batter into the loaf pan. Top with the raspberry batter. Then pour the remaining plain batter on top of the raspberry layer. Using a butter knife, swirl the batter creating the swirl design you prefer.
- Bake for 60 minutes or until the cake is golden brown and a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for 10 minutes. Then run a knife down the sides of the pan and turn out onto a wire rack to cool completely.
- Let the cake cool for 2 hours before slicing.
Notes
If you prefer to not use gluten free flour, you can substitute all purpose flour using the same measurement.
