Get the Recipe:
Berry Swirl Pound Cake
This soft, buttery pound cake is swirled with your favorite berry preserves for a simple yet stunning treat. Perfect for breakfast, dessert, or anytime you’re craving a sweet slice!
Ingredients
- 1 1/2 cups (180 g) all-purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon baking soda
- 1 cup (200 g) granulated sugar
- 1/4 cup (57 g) unsalted butter, softened
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/4 cup (57 g) sour cream
- 3 tablespoons berry preserves, such as strawberry, raspberry, etc.
- 1 1/2 teaspoons water
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Instructions
- Preheat oven to 350°F (175°C). Grease a standard 9"x 5" loaf pan. If you prefer, line the pan with parchment paper and grease any exposed parts of the inside of the pan.
- Whisk together the flour, salt, and baking soda. Set aside.
- Using an electric mixer on medium speed, beat the sugar and butter until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
- Reduce mixer speed to low. Add the flour mixture in 3 portions, alternating with 2 portions of sour cream. Mix just until combined.
- Stir together the preserves and water.
- Transfer about 1/3 of the batter to the prepared pan. Drizzle half of the preserves mixture on top of the batter. Use a thin knife to swirl the preserves into the batter. Repeat with half of the remaining batter and the remaining preserves. Top with the remaining batter.
- Bake 50 to 60 minutes, or until a pick inserted into the center comes out clean.
- Cool the cake in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
Notes
- Recipe slightly adapted from Bonne Maman.
- Store in an airtight container at room temperature up to 3 days.
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