Strawberry Swirl Pound Cake

I saw a recipe and I thought that my husband would love it.  I figured that I would make it soon but I had some extra egg white (and I messed up how many yogurts I opened for my scone recipe) so I made it right after finishing my husband's father's day scones.  I pulled out the ingredients that I needed to make sure that I had all of the other things needed....luckily I did!

I measured the sugar and the butter into my mixing bowl so that I could cream them together.

I already had a small bowl with my egg white in it from the scones so I cracked the other egg and added the vanilla to it.  I used up all of my lemon zest in my new love of blueberry strudel muffins so I got out some of my True Lemon which is a great flavoring.  I highly suggest getting a box and keeping it in the pantry for these times (plus it is super great in some ice water).

I mixed the yogurt in a measuring cup because I wasn't sure how much the containers would make but it takes about 2 containers of yogurt.  I also measured out the dry ingredients.

The batter was really thin with just the wet ingredients.

Then I added all of the ingredients and it got very thick.

I spread half of the batter into the loaf pan.  Next time I will do more than half because the preserves went down into the batter a little more and even went through in one spot to the bottom of the pan.

I took 1/3 of a cup of the preserves to spread which didn't look like that much in the measuring cup.

But it looked like a lot more on the batter.  I spread it so that it didn't go all the way to the edge.

I added the remaining batter to the top and spread it with a spatula to make it as smooth as possible.

It baked and smelled amazing.  The top got nice and brown and split.  I tested the bread with my cake tester and it came out with dough on it so I had to cook it a little longer.

While it was cooling, I took it out of the pan and let it sit on the counter so that the outside wouldn't get anymore cooked.  It was a good thing because it was hard to get out warm which would mean that when it got cold, it would be near impossible to get out of the pan.

When it had cooled a little, I cut into it to see how it turned out.  I was afraid that it wasn't done in the middle but it looked great.

We ate a few pieces hot out of the oven and enjoyed a few pieces after it cooler off.  I usually love things straight out of the oven I think that this was much better at room temperature.  I also thought that after it was in a sealed container over night that the sides of the bread got softer and more uniform in texture.  I really liked it better the next day so if yours lasts that long, make sure you tell me if you liked it hot or room temperature.

Strawberry Swirl Pound Cake

1/4 c. unsalted butter, softened

3/4 c. sugar

1 egg

1 egg white

1 tsp. vanilla extract

1 tsp. imitation lemon extract (or zest of 1 lemon), opt.

3/4 c. Greek yogurt (if you use lemon or vanilla, leave out the extract)

1 1/2 c. all-purpose flour

1 tsp. baking powder

1/4 tsp. baking soda 

1/8 tsp. salt

1/3 c. jam

  


Preheat oven to 350 degrees.  In a medium bowl, cream together the butter and sugar.  Add the egg, egg white, vanilla and lemon extract and mix until well blended.   Combine the flour, baking powder, baking soda and salt.  Add dry ingredients and Greek yogurt alternately to the batter, starting and ending with dry and mix until just combined.

Spread a little more than half of the batter into a 9x5-inch loaf pan.  Top with jam, leaving a small border around the edge.  Do no swirl the jam.  Top with remaining batter and carefully spread out evenly.  Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.  Cool in pan 10 minutes, then invert to a wire rack and cool completely.

Make sure you check out the original recipe on Eat Cake for Dinner because she puts a glaze on hers that looks amazing!