Lemon Strawberry Marble Pound Cake

Lemon Strawberry Marble Pound Cake is a delightful dessert that combines the bright flavors of lemon and sweet strawberries in a moist and tender pound cake. The marbled design makes it visually appealing and perfect for special occasions or a sweet treat any day.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• Zest of 1 lemon
• 2 tablespoons fresh lemon juice
• 1/2 cup sour cream
• 1/2 cup strawberry puree (made from fresh or frozen strawberries)

For the Strawberry Swirl:

• 1/2 cup strawberry puree (made from fresh or frozen strawberries)
• 2 tablespoons granulated sugar

Instructions:

1. Preheat your oven to 325°F (160°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. You can use an electric mixer or beat by hand.
4. Beat in the eggs, one at a time, until well combined. Stir in the vanilla extract, lemon zest, and lemon juice.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Then, fold in the sour cream until the batter is smooth.
6. In a separate bowl, combine the strawberry puree and granulated sugar for the strawberry swirl. Stir until the sugar is dissolved.
7. Pour half of the batter into the prepared loaf pan. Spoon dollops of the strawberry swirl mixture over the batter. Use a skewer or knife to gently swirl the strawberry mixture into the batter, creating a marbled effect.
8. Pour the remaining batter over the strawberry swirl layer. Repeat the dollops of strawberry swirl mixture and swirling process.
9. Bake for about 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean. If the top of the cake starts to brown too quickly, cover it loosely with aluminum foil.
10. Once the cake is done baking, remove it from the oven and let it cool in the pan for about 10 minutes. Then, transfer the cake to a wire rack to cool completely.
11. Slice and serve the Lemon Strawberry Marble Pound Cake at room temperature. It can be stored in an airtight container at room temperature for a few days.

The Lemon Strawberry Marble Pound Cake is a delightful combination of zesty lemon and sweet strawberry flavors. The marbled design adds an elegant touch to the cake, making it a beautiful and delicious dessert for any occasion. Enjoy a slice of this moist and flavorful pound cake!