Description
A decadent and moist pound cake swirled with a creamy cheesecake filling and sweet strawberry jam.
Ingredients
Scale
For the Crust:
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 cup strawberry jam or preserves
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; gradually add to the creamed mixture.
- In a separate bowl, beat the cream cheese and powdered sugar until smooth. Gently fold in the strawberry jam.
- Pour half of the pound cake batter into the prepared pan. Spoon the cheesecake mixture over the batter. Top with the remaining pound cake batter. Use a knife to gently swirl the layers together.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
Notes
You can customize the seasonings to taste.