Description
This Strawberry Jam Pound Cake is moist, buttery, and beautifully swirled with sweet strawberry jam. Perfect for brunch, afternoon tea, or dessert, this easy loaf cake delivers rich flavor, soft texture, and comforting homemade goodness in every slice.
Ingredients
Scale
- 250g unsalted butter, softened
- 250g caster sugar
- 4 large eggs
- 250g self-raising flour
- 2 tsp baking powder
- Pinch of salt
- 1 tsp vanilla extract
- 100g strawberry jam
- 2–3 tbsp whole milk (optional)
- Icing sugar for dusting (optional)
- Fresh strawberries for serving (optional)
Instructions
- Preheat oven to 170°C (340°F) and line a 9×5-inch loaf tin with parchment paper.
- Beat softened butter and caster sugar until pale and fluffy, about 3–4 minutes.
- Add eggs one at a time, mixing well after each addition.
- Gently fold in self-raising flour, baking powder, and salt until just combined.
- Stir in vanilla extract and milk if needed to loosen the batter slightly.
- Pour half the batter into the prepared tin. Spoon half the strawberry jam over the batter and swirl gently with a knife.
- Add remaining batter, top with remaining jam, and swirl lightly to create a marbled effect.
- Bake for 50–60 minutes, or until a skewer inserted in the center comes out clean.
- Cool in the tin for 10–15 minutes, then transfer to a wire rack to cool completely.
- Dust with icing sugar before serving and enjoy with fresh strawberries if desired.
Notes
Ensure butter and eggs are at room temperature for best texture. Do not overmix the batter to keep the cake light. Cover loosely with foil if the top browns too quickly. Store in an airtight container for up to 3 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 30g
- Sodium: 110mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg