Description
A rich and moist Strawberry Swirl Pound Cake featuring a tender cream cheese-infused batter with vibrant swirls of sweet strawberry glaze, perfect for any occasion and sure to delight cake lovers with its buttery texture and fruity highlight.
Ingredients
Scale
For the Pound Cake Batter
- 1½ cups butter (softened)
- 3 cups sugar
- 1 (8-oz) package cream cheese (softened)
- 6 eggs
- 3 cups all-purpose flour
- 1 tsp almond extract
- ½ tsp vanilla extract
For the Strawberry Swirl
- ⅔ cup Marzetti Glaze for Strawberries
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350ºF (175ºC). Grease and flour a 10-inch tube pan thoroughly to ensure the cake releases easily after baking.
- Create Creamy Butter Mixture: Using an electric mixer, beat the softened butter at medium speed until creamy and smooth. Gradually add the sugar, continuing to beat for about 2 minutes until fluffy.
- Add Cream Cheese and Eggs: Mix in the softened cream cheese thoroughly into the butter-sugar mixture. Then add the eggs one at a time, beating after each addition just until the yellow from the yolk disappears to avoid overmixing.
- Incorporate Dry Ingredients and Flavor: Gradually add the all-purpose flour to the batter on low speed to prevent flour from flying out. Stir in the almond and vanilla extracts, ensuring even distribution throughout the batter.
- Layer Batter and Strawberry Glaze: Pour one-third of the batter into the prepared pan. Spoon one-third of the strawberry glaze over the batter, then use a wooden skewer or knife to swirl the glaze into the batter gently. Repeat with the remaining batter and glaze, creating distinct strawberry swirls in the cake.
- Bake the Cake: Place the pan in the oven and bake for 70 to 80 minutes. Test doneness by inserting a wooden skewer into the center; it should come out clean. If the cake top begins to brown too quickly, tent with foil to prevent over-browning.
Notes
- Make sure butter and cream cheese are fully softened for easier mixing and a smoother batter.
- Swirling the glaze gently prevents it from sinking to the bottom while still creating beautiful marbled patterns.
- Use a 10-inch tube pan for even heat distribution and proper rising.
- Allow the cake to cool completely in the pan for 15-20 minutes before removing to avoid breaking.
- Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
