Strawberry Cream Cheese Pound Cake

Ingredients

• 170 g unsalted butter (At room temperature)
• 125 g cream cheese (At room temperature)
• 168 g powdered sugar
• 2 g salt
• 3 eggs
• 195 g flour
• 1 tsp baking powder
• 0.25 tsp baking soda
• 50 g strawberry jam (For the center and marbled topping)

Steps

1. 1

   Preheat the oven to 320°F (160°C). Grease a 22 × 10 cm oval baking pan, or a 25 × 12 cm pan, and line it with parchment paper.

2. 2

   Place the room-temperature butter in a mixing bowl and soften it. Add the room-temperature cream cheese and mix until smooth.

3. 3

   Continue beating the butter and cream cheese until the mixture becomes pale and fluffy. Scrape down the sides of the bowl as needed so the mixture blends evenly.

4. 4

   Sift in the powdered sugar and add the salt.

5. 5

   Fold the powdered sugar into the mixture gently with a spatula first to prevent it from scattering. Then beat on medium speed until well combined.

6. 6

   Add the eggs one at a time while mixing, incorporating each egg before adding the next. The batter may look slightly watery at this stage; this is normal.

7. 7

   Sift in the flour. Gently fold it in with a spatula.

8. 8

   Add the baking powder and baking soda. Mix on low speed just until the batter is combined; do not overmix.

9. 9

   Pour one-third of the batter into the prepared pan.

10. 10

    Create a small well or deep line in the batter, then spoon some of the strawberry jam into the center.

11. 11

    Cover the jam with another layer of batter.

12. 12

    Add the remaining strawberry jam in a few dollops on top. Drag a skewer through the batter and jam to create a marbled pattern.

13. 13

    Bake for 50–55 minutes, beginning to check around 50 minutes. The cake is done when a toothpick inserted into the center comes out clean; a little jam on the toothpick is fine.

14. 14

    Remove the cake from the oven and then remove it from the pan. Transfer it to a wire rack and let it cool completely before slicing.

15. 15

    Serve with extra strawberry jam or a dollop of whipped cream, if desired.

Notes

Scrape down the bowl several times during mixing to ensure the butter, cream cheese, and sugar are evenly blended. Once completely cooled, wrap the cake in cling film or store it in an airtight container. It stays soft and moist for up to 3 days at room temperature or up to 1 week in the refrigerator. The source mentions homemade strawberry jam in the description, but provides no separate jam recipe.

Nutrition per serving

• dessert
• cake
• baked
• vegetarian
• contains-dairy
• contains-egg
• contains-gluten
• moist