Enjoy the intense orange flavor of this moist and tender Orange Swirl Cream Cheese Pound…
Raspberry Swirl Cream Cheese Pound Cake
This fine textured Raspberry Swirl Cream Cheese Pound Cake is perfect for tea time or the holidays. It is wonderfully fragrant, moist, and delicious.
As the holidays draw near, raspberries begin to go on sale at the grocery stores. These ruby red berries are just perfect for the season. They are not only sweet and juicy but pretty too. They make the most tantalizing desserts and give a pop of color to salads. It is no wonder they are so popular at this time of the year.
Raspberries and Cream Cheese
The same goes with cream cheese. I quickly picked up a box together with a punnet of raspberries for this delightful Raspberry Swirl Cream Cheese Pound Cake. Truly, raspberries and cream and in this case cream cheese are a match made in heaven! They go so well together.
Pound Cake with Cream Cheese
This is the first time I am making pound cake using cream cheese and it will not be the last time as cream cheese lends fragrance and a fine even texture to the cake. I simply reduced the butter and added cream cheese in it’s place. I used the 1/3 less fat Philadelphia cream cheese but you can most definitely use the regular full fat cream cheese if preferred.
The batter was a pale creamy color with a lot of volume. Looking at it, I knew the cake would be good. I was not disappointed as it rose nicely in the oven and filled the cake pan to the brim.
Tools Used in Making This Raspberry Swirl Cream Cheese Pound Cake
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Hamilton Beach Power Deluxe Hand Mixer
Stainless Steel 5 Inch Fine Mesh Flour Sifter
Kitchenatics 100% Stainless Steel Wire Cooling and Roasting Rack
Raspberry Swirl Cream Cheese Pound Cake
This fine textured Raspberry Swirl Cream Cheese Pound Cake is perfect for tea time or the holidays. It is wonderfully fragrant, moist, and delicious.
Ingredients
Raspberry Sauce
- 6 oz raspberry (170g)
- 2 tbsp sugar
Pound Cake
- 1¾ cup all-purpose flour (265g)
- 1½ tsp baking powder
- ¼ tsp salt
- 1 stick unsalted butter (softened) (½ cup/113g)
- 4 oz cream cheese (113g)
- ¾ cup sugar (165g)
- 3 large eggs
- ½ cup milk (120ml)
Instructions
- Combine raspberries and sugar in a small saucepan over medium low heat. Roughly mash raspberries with a spatula, leaving some whole. This should take 2 to 3 minutes. Turn off heat and set aside to allow it to cool.
- Lightly grease an 8-in x 4-in loaf pan and line with parchment paper. Preheat oven to 350°F (180°C).
- Sift all-purpose flour, baking powder, and salt into a medium sized bowl.
- Cream butter, cream cheese, and sugar in a large bowl until light and fluffy, about 2 minutes.
- Beat in eggs, one at a time until combined.
- Add half the flour mixture and half of the milk. Beat on low speed. Then add remaining flour mixture and milk.
- Continue to beat until combine.
- Pour half batter into prepared pan. Add half of the raspberry sauce. Swirl with a butter knife. Pour in remaining batter followed by raspberry sauce. Again, swirl with butter knife. Then gently tap the pan on the counter several times.
- Place in the oven and bake for 1 hour or until wooden pick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, remove and cool on wire rack.
Nutrition
Calories: 264kcal
Tried this recipe?Mention @RotiNRice or tag #RotiNRice
Frosting
This fragrant, moist, and delicious Raspberry Swirl Cream Cheese Pound Cake was delicious as is without any frosting. For a more festive look and feel, a cream cheese frosting like the one I made for this Mango Cake would also be lovely. It is tasty either way. The choice is yours. Do give it a try.
Enjoy…..and have a wonderful day! 😎
Ramona W says
This pound cake is beyond gorgeous!! I can taste how moist and delicious it was just from the photos!
Myriam Phillips says
Delicious and very easy to make. Loved the fresh taste of the raspberry and how moist it is
Linda says
Glad to hear you enjoyed the recipe. This cake is really moist and has a fine texture. I love it too. 🙂
Joan Inglis says
I made this cake BUT the recipe I printed from the site had ALL the amounts doubled except the butter Needless to say there was way too much batter for the pan size recommended and it took 25 minutes longer to bake It also overflowed the pan which was 10 x 4 so I was upset When I came back to post this I looked again at the recipe I saw the correct amounts of ingredients I can’t imagine HOW this could happen but it is very annoying I have the original printing of recipe from the site but don’t know how to scan it to you just to prove my statement Disappointing and expensive error
Linda says
You may have accidentally moved the slider for the servings from 12 to 24. Hover your cursor over the number 12 and you will see what I mean. This feature on the recipe card is for people who wish to adjust any recipe to feed more or fewer people. Maybe not for a cake but it is helpful for other kinds of recipes on this blog. Sorry, that happened to you.
Rebecca Coulson says
I made this for the Mohave county fair this year and won a blue ribbon…this recepie is simple to follow and the reward is an AMAZING pound cake! Thank you Linda!
Linda says
Wow…that’s cool! It really is a wonderful pound cake if I can say so myself. Have you tried my Banana Cream Cheese Bread or Strawberry Cream Cheese Bread? They are both equally moist and tender.
Camila says
I made this cake and it turned out delicious!!!!!! It didn’t last past tea time.
Linda says
It’s my personal favorite. Glad you enjoyed it.
Gina C says
Hello,
Can you please clarify the correct amount of flour? It says 1 3/4cup, but the 265g noted is equal to a smidge over 2 cups of flour.
Thanks
Linda says
Hi Gina! My 1 cup of flour is 150g. I use the regular metal measuring cup and I have measured it over and over again and I still get 150g. I know that 1 cup out there on the internet varies from 120g to 150g depending on which site you are referring to.
Olivia says
I made it and it’s yummy. Moist, perfect sweetness, not too heavy, it tastes just like a muffin to me. It’s a perfect cottagecore vibe dessert. I will remake this.
Linda says
I am glad to hear you enjoyed the recipe. 🙂