This pound cake is a family favorite of mine. Every single time I make it, it’s gone within a day. It buttery, soft, and so effortless to make. The top gets a beautiful golden brown color and that classic spilt right down the middle that all great pound cakes have. What makes this cake even better is the beautiful red swirl of rhubarb and strawberry baked right in the batter. It’s pleasing to the eye and adds that hint of fruity tartness that makes this dessert somewhat more summery.

If you want to top it with some fresh fruit it will get a little caramelized making it even delicious. You could even make a glaze with 1 cup of confectioners sugar and 1 tablespoon of lemon juice for an extra zesty kick! Who would disagree with a nice sugary crust? I definitely wouldn’t. Check out the recipe down below.

Strawberry & Rhubarb Swirled Pound Cake

If strawberries aren’t your jam then go ahead and use whatever fruit is your favorite. You can use any jam or mix-in that you want because the batter is that forgiving. I’ve made this cake multiple times with cherry jam, fresh blueberry, and even chocolate chips.

Ingredients

• 1 stick of salted butter, softened at room temperature
• 1/2 cup sugar
• 1 tablespoon lemon zest
• 1/2 cup of yogurt or cream fraiche
• Splash of vanilla extract
• 3 large eggs, at room temperature
• 1 1/2 cups all purpose flour
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 4 tablespoons strawberry & rhubarb jam

Instructions:

1. Preheat the oven to 375 degrees F. Grease a 6×5 inch loaf pan or your desired pan.
2. In a large mixing bowl, beat together the softened butter and sugar until light and fluffy. Then add in the yogurt, vanilla, and lemon zest. Beat until smooth.
3. Next add in the eggs one at a time. Make sure that they are fully incorporated before adding another egg.
4. Then add in the flour, baking powder, and salt. Pour half the batter into your greased loaf pan. Swirl in 2 tablespoons of your strawberry and rhubarb jam with a knife. Pour in the other half of the batter and swirl in the remaining jam.
5. Transfer to the oven and bake for 50-60 minutes, or until center is just set. Cut once slightly cooled off and serve with ice cream!

Strawberry & Rhubarb Reduction

Strawberry season is so short that once they are ripe and sweet it’s important to take advantage. This jam is perfect to use to swirl in cake, top with ice cream, or spread on jam. Its sweet. tart. and beautifully red. Although it can take anywhere from 30 mins – 1 hour to reduce down all the flavor and break up all the fruit it is definitely worth it.

Ingredients

• 1 pound of strawberries
• 2 pounds of rhubarb
• 2 tablespoons of water
• 1/4 cup of sugar

Instructions:

1. Start by washing your strawberries and rhubarb. Core and halve the strawberries and cut the rhubarb into 1 inch pieces.
2. In a large pot add in your cut and cleaned strawberry and rhubarb along with 2 tablespoons of water and 1/4 cup of sugar.
3. Bring everything to a boil and let it cook on medium until it thickens and the fruit has broken down. Give it a stir every now and then so nothing sticks to the bottom of your pot.
4. Once it has thickened, pour into a blender and blend until smooth. You can also strain it at this point if you want a smoother texture.
5. Pour into jar and save in your fridge for 1 week.

My Favorite Pound Cake Recipe Get A Berry Sweet Addition

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Ingredients:

Strawberry & Rhubarb Swirled Pound Cake

Ingredients

• 1 stick of salted butter, softened at room temperature
• 1/2 cup sugar
• 1 tablespoon lemon zest
• 1/2 cup of yogurt or cream fraiche
• Splash of vanilla extract
• 3 large eggs, at room temperature
• 1 1/2 cups all purpose flour
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 4 tablespoons strawberry & rhubarb jam

Strawberry & Rhubarb Reduction

Ingredients

• 1 pound of strawberries
• 2 pounds of rhubarb
• 2 tablespoons of water
• 1/4 cup of sugar

Instructions:

Strawberry & Rhubarb Swirled Pound Cake

Instructions:

1. Preheat the oven to 375 degrees F. Grease a 6×5 inch loaf pan or your desired pan.
2. In a large mixing bowl, beat together the softened butter and sugar until light and fluffy. Then add in the yogurt, vanilla, and lemon zest. Beat until smooth.
3. Next add in the eggs one at a time. Make sure that they are fully incorporated before adding another egg.
4. Then add in the flour, baking powder, and salt. Pour half the batter into your greased loaf pan. Swirl in 2 tablespoons of your strawberry and rhubarb jam with a knife. Pour in the other half of the batter and swirl in the remaining jam.
5. Transfer to the oven and bake for 50-60 minutes, or until center is just set. Cut once slightly cooled off and serve with ice cream!

Strawberry & Rhubarb Reduction

Instructions:

1. Start by washing your strawberries and rhubarb. Core and halve the strawberries and cut the rhubarb into 1 inch pieces.
2. In a large pot add in your cut and cleaned strawberry and rhubarb along with 2 tablespoons of water and 1/4 cup of sugar.
3. Bring everything to a boil and let it cook on medium until it thickens and the fruit has broken down. Give it a stir every now and then so nothing sticks to the bottom of your pot.
4. Once it has thickened, pour into a blender and blend until smooth. You can also strain it at this point if you want a smoother texture.
5. Pour into jar and save in your fridge for 1 week.