Raspberry Swirl Pound Cake

Ingredients

• Unsalted butter (1 cup, softened)
• Granulated sugar (2 cups)
• Eggs (4)
• Vanilla extract (1 teaspoon)
• All-purpose flour (3 cups)
• Baking powder (1 teaspoon)
• Salt (1/2 teaspoon)
• Milk (1 cup)
• Raspberry jam (1/2 cup)

Instructions

1. Preheat the oven to 350°F and generously grease a 9x5-inch loaf pan.
2. In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy. This should take about 2-3 minutes with an electric mixer.
3. Add the eggs one at a time to the butter mixture, making sure to beat well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Remember to start and end with the dry ingredients. Mix until just combined, taking care not to overmix.
6. Pour half of the batter into the prepared loaf pan.
7. Dollop spoonfuls of raspberry jam onto the batter in the pan, then use a knife to gently swirl it into the batter, creating a beautiful raspberry pattern.
8. Pour the remaining batter over the raspberry swirl, then smooth the top with a spatula.
9. Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10. Allow the cake to cool in the pan for 10 minutes, then carefully transfer to a wire rack to cool completely before slicing and serving.