Description
This Strawberry Cream Cheese Pound Cake is a rich and moist cake with a creamy texture, enhanced by the sweetness of strawberry preserves. The combination of cream cheese and butter gives it a soft, tender crumb, making it a perfect treat for any occasion. The burst of strawberry flavor in every bite adds a delightful twist to the classic pound cake!
Ingredients
Scale
- 1 cup butter, softened
- 1 (8 oz) package cream cheese, softened
- 2 cups sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup strawberry preserves
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan.
- In a large bowl, cream together the butter, cream cheese, and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, combine the flour and salt. Gradually add this mixture to the creamed butter mixture, stirring until fully combined.
- Pour half of the batter into the prepared Bundt pan. Spoon strawberry preserves over the batter and swirl slightly to distribute. Top with the remaining batter.
- Bake for 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Notes
- For an extra burst of flavor, you can drizzle some additional strawberry preserves over the cake after it has cooled.
- Ensure the cake is fully cooled before slicing to maintain its texture.
- If you prefer, you can replace the strawberry preserves with other fruit preserves like raspberry or blueberry.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes