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Moist and buttery Raspberry Swirl Pound Cake with a vibrant raspberry swirl.

Raspberry Swirl Pound Cake

A buttery and soft pound cake with a tangy raspberry swirl, perfect for a sweet treat at home.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup unsalted butter, softened Room temperature
  • 1.25 cups granulated sugar
  • 4 large eggs, room temperature
  • 1.5 teaspoons vanilla extract
  • 0.5 cups sour cream or plain Greek yogurt
  • 1.75 cups all purpose flour
  • 1.5 teaspoons baking powder
  • 0.5 teaspoons salt
For the Raspberry Swirl
  • 1 cup raspberries (fresh or frozen)
  • to taste tablespoons sugar Just enough to take the edge off
  • 1 tablespoon lemon juice This makes the flavor pop
  • 1 teaspoon cornstarch Optional, helps the mixture stay thick

Method
 

Preparation
  1. Heat your oven to 350°F. Grease a loaf pan and line it with parchment if you can.
  2. Cream butter and sugar until lighter and fluffy, about a few minutes.
  3. Add eggs one at a time, mixing after each addition, then stir in vanilla.
  4. Mix in sour cream until smooth.
  5. In a separate bowl, whisk together flour, baking powder, and salt. Add to the wet mixture and mix just until no dry flour remains.
  6. Prepare the raspberry swirl: Cook raspberries with sugar and lemon juice until slightly thick, then cool.
  7. Layer half the batter in the loaf pan, add spoonfuls of raspberry mixture, and top with the remaining batter and more raspberry on top. Swirl gently with a knife.
Baking
  1. Bake for 50 to 65 minutes, until a toothpick comes out with a few moist crumbs.
  2. Cool in the pan for about 15 minutes, then lift it out to cool completely before slicing.

Notes

For a coffee shop-style appearance, add a simple glaze of powdered sugar, milk, and vanilla once the cake is cool. Wrap cooled cake to enhance flavor before serving. Can be sliced and frozen for up to 2 months.