Strawberry Swirl Pound Cake
The ultimate dessert for strawberry lovers! The Strawberry Swirl Pound Cake is a delightful blend of buttery cake and sweet strawberry glaze, perfect for any occasion. Moist, tender, and visually stunning, this cake will quickly become a favorite. Make it tonight to impress your friends and family!
Equipment
- Kitchen-Aid Mixer
- Tube Cake Pan
Ingredients
- 1½ cups butter softened
- 3 cups sugar
- 1 package cream cheese softened
- 6 eggs eggs
- 3 cups all-purpose flour
- 1 tsp almond extract
- ½ tsp vanilla extract
- ⅔ cup Marzetti Glaze for Strawberries
Instructions
- Preheat your oven to 350ºF. Grease and flour a 10-inch tube pan, making sure to cover all surfaces for easy release later on.
- In the bowl of a Kitchen-Aid mixer, add the butter. Beat at medium speed until it's creamy and smooth. This should take about 2 to 3 minutes. You want to see a light, fluffy texture.
- Gradually add the sugar into the butter mixture while continuing to beat. The mixture should turn pale and fluffy after about 2 minutes of beating.
- Next, add the softened cream cheese to the mixture and beat well until fully incorporated. This will add richness to your batter.
- Now, one at a time, add each of the eggs, ensuring that you beat just until the yellow disappears after each addition. This helps in creating a smooth batter.
- Gradually add the flour to the mixture at low speed. It’s important to mix gently to avoid overworking the batter which could result in a dense cake.
- Stir in the almond extract and vanilla extract, ensuring that the flavors blend well into the batter.
- Pour one-third of the batter into the prepared pan. Then, drop one-third of the Marzetti Glaze for Strawberries on top, and use a wooden skewer or knife to swirl it gently. Repeat this process with the remaining batter and glaze.
- Bake in the preheated oven for 70 to 80 minutes. Start checking around the 70-minute mark by inserting a wooden skewer into the center. The cake is done when it comes out clean.
- If the top of the cake starts browning too much, cover it loosely with foil to prevent burning while the inside continues to cook.
Notes
- Storage: Store any leftovers in an airtight container at room temperature for up to 3 days. You can also refrigerate it for longer freshness.
- Freezing: This cake freezes well. Wrap slices individually in plastic wrap and then in foil. It can be stored in the freezer for up to 3 months.
- Pairing: This cake pairs wonderfully with fresh whipped cream or a scoop of vanilla ice cream for an extra treat.
- Variations: Try adding other fruits like blueberries or raspberries for a delightful twist.
- Serving: Slice and serve at room temperature for the best flavor and texture.