One of my New Year’s Resolutions is to make a new, different pound cake every month. In January, my first attempt of the year was a Lemon-Lime Pound Cake. This week, I made cake number two: a Strawberry Swirl Cream Cheese Pound Cake.
The secret ingredient, dollops of strawberry glaze swirled in the cream cheese infused batter.
I wish I’d read the reviews of this cake before baking since I experienced the same problems as many others. The baking time of between 1 hour and 1 hour 10 minutes is way off. It took closer to 1 hour 30 minutes, and as a result the edge was much darker than I’d have preferred. Others suggested reducing the temperature to 325º, and that’s something I’ll try in the future.
Yes, despite the problems with the cooking time, I will try again since the flavor was good and strawberries and pound cake are a perfect pair.
The recipe’s from the March 2011 edition of Southern Living.
Strawberry Swirl Cream Cheese Pound Cake
- 1 1/2 cups butter, softened
- 3 cups sugar
- 1 (8-oz.) package cream cheese, softened
- 6 large eggs
- 3 cups all-purpose flour
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 2/3 cup strawberry glaze
- Preheat oven to 350°.
- Beat butter at medium speed of an electric stand mixer until creamy. Add cream cheese, and continue beating until creamy.
- Gradually add sugar, beating at medium speed until light and fluffy.
- Add eggs, 1 at a time, beating just until blended after each addition.
- Gradually add flour to butter mixture beating at low speed just until blended.
- Stir in almond and vanilla extracts.
- Pour 1/3 of batter into a greased and floured 10-inch (14-cup) tube pan. Spoon 1/3 cup of the strawberry glaze over batter, and swirl with wooden skewer. Add 1/3 of batter and then repeat with strawberry glaze topping with the remaining third of batter.
- **Bake at 350° for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. (This is where I’d make a change since I had to bake about 1 hour 30 minutes. I’ll reduce the heat to 325º and begin checking after about 1 hour 10 minutes.)
- Cool in pan on a wire rack 10 to 15 minutes then remove from pan to wire rack, and cool completely (about 1 hour).