Strawberry Cheesecake Pound Cake recipe

Ingredients

For the Pound Cake:

• 1 ½ cups unsalted butter, softened
• 2 ¾ cups granulated sugar
• 6 large eggs
• 3 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1 cup whole milk
• 1 tbsp vanilla extract

For the Cheesecake Layer:

• 8 oz cream cheese, softened
• ⅓ cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract

For the Strawberry Swirl:

• ¾ cup strawberry preserves or jam
• ½ cup fresh chopped strawberries (optional for extra texture)

Instructions

1. Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan.
2. Make the Cheesecake Layer:
   In a small bowl, beat cream cheese, sugar, egg, and vanilla until smooth and creamy. Set aside.
3. Prepare the Pound Cake Batter:
   In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each.
   In a separate bowl, whisk flour, baking powder, and salt. Gradually add dry ingredients to the creamed mixture alternately with milk, beginning and ending with the flour. Stir in vanilla.
4. Layer in the Pan:
   Pour half of the pound cake batter into the bundt pan. Dollop cheesecake mixture over the batter. Gently swirl with a knife. Spoon in strawberry preserves and chopped strawberries (if using), and swirl again. Top with the remaining pound cake batter.
5. Bake for 1 hour 10 minutes to 1 hour 20 minutes, or until a toothpick comes out clean. Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
6. Optional Glaze: Drizzle with a vanilla glaze or dust with powdered sugar for a finishing touch!

Would you like a glaze recipe or tips for making it extra moist?