This easy raspberry swirl pound cake tastes better than the coffee shop! It’s moist, buttery, and sweet with the most delicious raspberry swirl inside.
- 1 and 3/4 cups (219g) all-purpose flour (spoon & leveled)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (230g; 2 sticks) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 4 large eggs, at room temperature
- 1/2 cup (120g) full-fat sour cream, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract (optional but recommended!)
- 1/3 cup (110g) raspberry jam/preserves
- optional: lemon icing, raspberry icing, or vanilla icing
- Preheat the oven to 350°F (177°C) and grease a 9×5 inch loaf pan.
- Make the cake: Whisk the flour, baking powder, and salt together in a large bowl. Set aside.
- With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until creamy, about 1 minute. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, add the eggs one at a time, then add the sour cream, vanilla and almond extracts. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, slowly add the dry ingredients. Beat everything just until incorporated. Do not overmix.
- Spoon 1/2 cup of batter tinto a smaller bowl. Stir in raspberry jam.
- Spoon most (about 2/3) of the plain batter into the prepared loaf pan, followed by all of the raspberry batter. Then spread the remaining plain batter on top as best you can. Using a knife, swirl the layers together. Bake for 55 minutes to 1 hour, 10 minutes. (I like to loosely cover the loaf with aluminum foil halfway through to prevent heavy browning on top.) Pound cakes are dense and, therefore, take awhile in the oven. Baking times vary so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out *mostly* clean with zero raw batter. Remove the cake from the oven and set on a wire rack. Allow to cool completely before slicing, icing, and serving.
- Cover and store leftover cake at room temperature for up to 5 days.
- Make Ahead Instructions: You can make the pound cake ahead of time by freezing it. Bake it, cool it, wrap it up in aluminum foil and freeze the loaf as a whole. Allow to thaw overnight in the refrigerator and bring to room temperature before serving. Freezes well up to 3 months.