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Pink Pound Cake

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Author: Catherine McCord
Prep Time 20 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 30 minutes

Ingredients  

  • 2 cups granulated sugar
  • 2 sticks (1 cup) unsalted butter, softened
  • 6 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup sour cream
  • 2 cups frozen raspberries

Instructions 

  • Preheat oven to 325 degrees and grease a bundt pan with butter and flour. Defrost the raspberries.
  • Cream the butter and sugar until light and fluffy in a Kitchen Aid standing mixer, about 5 minutes. 
  • Add the eggs one at a time, making sure to incorporate each one. Add the vanilla.
  • In a separate bowl, whisk together the flour, baking soda and salt.
  • Add the flour and sour cream alternately, 1/3 at a time, until combined.
  • In a bowl, mash the defrosted raspberries with a fork (you can use fresh, but frozen works better) until it is mostly smooth. Some chunks will remain, that’s okay.
  • Pour 1/2 the batter into the prepared bundt pan and dot with 1/2 of the pureed raspberries. Pour in the remaining batter and dot with the remaining pureed raspberries.
  • Using a long skewer or a butter knife, swirl the puree dots into the batter to form red swirls throughout.
  • Place the cake in the oven and bake for 90 minutes, until a toothpick inserted in the center comes out clean.
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