This moist Raspberry Swirl Pound Cake is incredibly simple to make from scratch. A wonderful summer treat is created by swirling together batters of raspberries and lemons!
Prep time – 10 minutesÂ
Bake time – 30 minutesÂ
Total time – 40 minutesÂ
Servings – 4-6Â
IngredientsÂ
- 1/2 cup butter melted
- 1/2 cup sugar
- 2 large eggs
- 1/8 tsp salt
- 3/4 tsp vanilla extract
- 2 tbsp yoghurt Â
- 1 cup all-purpose flour
- 1/4 tsp baking powder
- 3 tbsp raspberry jam
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Lemon simple syrupÂ
- 1 lemon
- 1/4 cup sugar
- 1/4 cup water
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  Mix together the butter, sugar, eggs, vanilla extract, and yoghurt. Sift in flour, baking soda, and salt. Mix well. In a separate bowl take 1/4 cup of the batter and mix with the jam. In a loaf pan put half of the batter, next dollop half of the jam batter on top, repeat once. Now marble the batter with the help of skewer. Place in a 356F oven for 20-30 minutes. Or until fully baked. In a small pot add in the simple syrup ingredients. Bring to a boil and close the stove. Once the cake is ready pour the simple syrup on top. Cut into slices and serve, enjoy!
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