Description
This Strawberry Swirl Pound Cake is moist, buttery, and beautifully marbled with fresh strawberry puree. Perfect for tea time, birthdays, or cozy afternoons, it combines simple ingredients with a stunning visual effect and delicious flavor.
Ingredients
Scale
- 1 cup (225g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar
- 4 large eggs, room temperature
- 2 tsp vanilla extract
- 2 ½ cups (315g) all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup (120ml) whole milk
- ½ cup (120g) fresh strawberries, pureed
- 1 tbsp lemon juice (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- Cream butter and sugar until light and fluffy.
- Beat in eggs one at a time. Stir in vanilla extract.
- Sift together flour, baking powder, and salt. Gradually add to butter mixture, alternating with milk.
- Pour half the batter into pan. Dollop half the strawberry puree. Repeat with remaining batter and puree.
- Swirl gently with a knife or skewer.
- Bake 60–70 minutes or until a toothpick comes out clean. Cool in pan 10 minutes, then transfer to wire rack.
Notes
Room temperature butter and eggs for smooth batter. Puree strawberries and strain seeds for smooth swirl. Don’t over-swirl or the marbled effect disappears. Store airtight at room temp for 4 days or freeze for 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg