Description
This Strawberry Jam Pound Cake is rich, buttery, and bursting with sweet strawberry flavor in every bite. Swirled with luscious strawberry jam and baked to golden perfection, this moist pound cake makes the perfect dessert for spring gatherings, afternoon coffee, or a simple family treat. Easy to prepare and incredibly comforting, this homemade strawberry pound cake recipe delivers classic flavor with a fruity twist everyone will love.
Ingredients
- 1 cup (225g) unsalted butter, softened
- 1 1/2 cups (300g) granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2 1/2 cups (315g) all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup (120ml) whole milk
- 3/4 cup (240g) strawberry jam
- 1 tablespoon powdered sugar (optional, for dusting)
Instructions
- Preheat the oven to 350°F (175°C). Grease and lightly flour a 9×5-inch loaf pan.
- In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 3–4 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, salt, and baking powder.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the flour mixture. Mix just until combined.
- Pour half of the batter into the prepared loaf pan and spread evenly.
- Spoon half of the strawberry jam over the batter and gently swirl with a knife.
- Add the remaining batter on top, smooth the surface, then spoon the remaining jam and swirl again.
- Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.
Notes
For best results, use room temperature butter and eggs to ensure a smooth batter. You can substitute strawberry jam with raspberry or blueberry jam for a delicious variation. Store the cake tightly wrapped at room temperature for up to 3 days or refrigerate for up to 5 days. This cake also freezes beautifully for up to 2 months—wrap tightly in plastic wrap and foil before freezing.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: B
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 115mg