Ingredients
Pound Cake Batter
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1 cup unsalted butter, softened
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8 oz cream cheese, softened
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2 ½ cups granulated sugar
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5 large eggs, room temperature
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3 cups all-purpose flour
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¼ teaspoon salt
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1 teaspoon vanilla extract
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½ cup sour cream or Greek yogurt
Strawberry Swirl
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1 ½ cups fresh strawberries, finely chopped
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⅓ cup granulated sugar
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1 tablespoon cornstarch
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1 teaspoon lemon juice
Optional Glaze
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1 cup powdered sugar
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2–3 tablespoons milk or strawberry juice
Instructions
In a small saucepan, combine chopped strawberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring frequently, until thickened and jam-like. Remove from heat and allow to cool completely.
Preheat oven to 325°F (165°C). Grease and flour a bundt or tube pan thoroughly, ensuring all crevices are well coated.
In a large bowl, beat butter and cream cheese until smooth and creamy. Gradually add sugar and beat until light and fluffy.
Add eggs one at a time, mixing well after each addition. Mix in vanilla extract. Gradually add flour and salt, alternating with sour cream, mixing just until combined.
Pour half of the batter into the prepared pan. Spoon dollops of strawberry swirl over the batter, then gently swirl with a knife. Add remaining batter and repeat with more strawberry swirl. Bake for 80–90 minutes, or until a toothpick inserted comes out clean. Cool in pan for 15 minutes before turning out.
Notes
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Fully cool the strawberry swirl before adding to batter.
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Use room-temperature ingredients for a smooth batter.
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Avoid overmixing to keep the cake tender.
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Tent loosely with foil if the top browns too quickly.