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Easy Raspberry Swirl Pound Cake

A tender, moist pound cake featuring a beautiful raspberry swirl made from raspberry jam mixed into part of the batter, creating a lovely marbled effect. This cake is simple to prepare and perfect for gatherings or afternoon tea.

  • Total Time: 1 hour 25 minutes
  • Yield: 10 1x

Ingredients

Scale
  • 1 cup (200g) unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 4 large eggs, at room temperature
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 teaspoon almond extract (optional but recommended)
  • 1/2 cup (120g) full-fat sour cream, at room temperature
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/3 cup (110g) raspberry jam or preserves

Instructions

  1. Preheat the oven to 350°F (177°C). Grease and flour a 9×5 inch loaf pan.
  2. In a large bowl, beat the softened butter and sugar on high speed with a mixer until creamy, about 1 minute. Scrape the sides and bottom of the bowl as needed.
  3. With the mixer on low, add the eggs one at a time, mixing well after each addition.
  4. Add the sour cream, vanilla extract, almond extract (if using), and salt. Beat on medium-high speed until combined.
  5. In a separate bowl, whisk together the flour and baking powder.
  6. With the mixer on low, gradually add the dry ingredients to the wet ingredients. Beat just until incorporated; do not overmix.
  7. Spoon about 1/2 cup of the batter into a small separate bowl. Stir in the raspberry jam until evenly mixed.
  8. Spread about 2/3 of the plain batter into the prepared loaf pan. Spoon the raspberry batter over the plain batter and spread evenly.
  9. Top with the remaining plain batter and use a knife or skewer to gently swirl the batters together to create a marbled effect.
  10. Bake for 55 minutes to 1 hour and 10 minutes, or until a toothpick inserted in the center comes out clean.
  11. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

For best flavor, use seedless raspberry jam to avoid seeds in the swirl. Allow all ingredients to come to room temperature before starting to ensure a smooth batter. Optional almond extract adds a nice depth to the flavor but can be omitted for a simpler taste.

  • Author: Olivia Bennett
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 10 minutes
  • Method: Dessert
  • Cuisine: American

Nutrition

  • Calories: 350
  • Sugar: 25g
  • Sodium: 150mg
  • Fat: 20g
  • Saturated Fat: 12g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 100mg