Ingredients
For the Pound Cake:
- 1 ½ cups (3 sticks) unsalted butter, softened
- 2 ¾ cups granulated sugar
- 6 large eggs
- 1 tsp vanilla extract
- ½ tsp almond extract (optional, for a flavor boost)
- 3 cups all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- 1 cup sour cream
For the Cheesecake Swirl:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
For the Strawberry Swirl:
- 1 cup fresh strawberries, chopped
- 2 tbsp sugar
- 1 tsp lemon juice
- 1 tsp cornstarch mixed with 1 tbsp water
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan.
- Make the strawberry swirl:
In a small saucepan over medium heat, combine strawberries, sugar, and lemon juice. Cook until the strawberries break down, about 5–7 minutes. Stir in the cornstarch mixture and cook another 1–2 minutes until thickened. Let cool. - Make the cheesecake filling:
Beat cream cheese and sugar until smooth. Add egg and vanilla, mixing until creamy and combined. Set aside. - Make the pound cake batter:
In a large bowl, cream the butter and sugar until light and fluffy (about 4–5 minutes). Beat in eggs one at a time. Add vanilla and almond extract.
In a separate bowl, whisk flour, baking powder, and salt. Gradually add to the butter mixture, alternating with sour cream. Mix until just combined. - Assemble the cake:
Pour half the pound cake batter into the Bundt pan. Spoon cheesecake mixture over the batter, avoiding the edges. Spoon strawberry mixture over the cheesecake layer. Top with the remaining cake batter and smooth the top. - Bake for 75–85 minutes, or until a toothpick comes out clean. Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
- Optional Glaze:
Mix 1 cup powdered sugar with 1–2 tbsp milk and drizzle over cooled cake. Garnish with sliced strawberries if desired.
Want a shortcut version or maybe a little whipped cream on top? 😄 Let me know if you’d like a variation!