Pound Cake With Raspberry Swirl Recipe
Served with Ice Cream and Raspberry Puree.
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Ingredients
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Pound Cake Ingredients
Method
Pound Cake Preparation
- 1
Preheat Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- 2
Cream Butter and Sugar
In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy.
- 3
Add Eggs
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- 4
Mix Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- 5
Combine Mixtures
Gradually add the dry ingredients to the butter mixture, mixing until just combined. Stir in the vanilla extract.
- 6
Add Raspberry Puree
Fold in the raspberry puree gently to create a swirl effect without fully combining it.
- 7
Bake
Pour the batter into the prepared loaf pan and bake in the preheated oven for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- 8
Cool and Serve
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Serve slices with ice cream and additional raspberry puree.
