Ingredients for Strawberry Swirl Cream Cheese Pound Cake
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 8 ounces cream cheese, softened
- 4 large eggs
- All Purpose Flour
- Almond Extract
- Vanilla Extract
- Strawberry Glaze
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How to Make Strawberry Swirl Cream Cheese Pound Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch tube pan.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 2 cups granulated sugar until light and fluffy.
- Beat in 8 ounces cream cheese until smooth.
- Add 4 large eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together 3 cups all-purpose flour and 1 teaspoon baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Scrape down the sides of the bowl as needed.
- Stir in 1 teaspoon vanilla extract and 1 teaspoon almond extract.
- Prepare Strawberry Glaze: In a small bowl, whisk together 1 cup powdered sugar, 2 tablespoons strawberry puree, and 1-2 tablespoons milk until smooth. Adjust consistency as needed.
- Pour 1/3 of the batter into the prepared pan.
- Spoon 8 rounded teaspoons of strawberry glaze over the batter and gently swirl with a knife or toothpick.
- Repeat layers with another 1/3 of the batter and glaze.
- Add the remaining batter on top.
- Bake for 1 hour 20 minutes to 1 hour 35 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking at 1 hour 20 minutes.
- Let the cake cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
203g
Fat
95g
Carbs
24g
