Description
Indulge in the delightful combination of rich pound cake with a luscious strawberry cheesecake filling in this scrumptious dessert recipe.
Ingredients
Scale
Pound Cake:
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sour cream
Cheesecake Filling:
- 1/2 cup cream cheese, softened
- 1/3 cup powdered sugar
- 1/2 cup strawberry jam
- 1/2 cup diced fresh strawberries
Glaze:
- 1 tablespoon milk
- 1/2 cup powdered sugar
Instructions
- Preheat and Prepare: Preheat the oven to 350°F and grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- Mix Butter and Sugar: Cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
- Combine Dry and Wet Ingredients: Whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, mixing just until combined.
- Prepare Cheesecake Filling: Beat the softened cream cheese and powdered sugar until smooth.
- Assemble and Bake: Pour half of the pound cake batter into the prepared pan. Spread the cream cheese mixture over the batter, then swirl in the strawberry jam and sprinkle the diced strawberries. Top with the remaining batter and bake for 55 to 65 minutes.
- Glaze and Serve: Allow the cake to cool, then drizzle with a milk and powdered sugar glaze before slicing.
Notes
- For best results, use room-temperature ingredients.
- You can substitute raspberry jam for a different flavor twist.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 29g
- Sodium: 190mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
