Strawberry Swirl Cream Cheese Pound Cake


1 1/2 cups butter, softened

3 cups sugar

1 (8-oz.) package cream cheese, softened

6 large eggs

3 cups all-purpose flour

1/2 teaspoon almond extract

1 teaspoon vanilla extract

1 teaspoon lemon zest

2/3 cup strawberry glaze

1 (6-inch) wooden skewer


Preheat oven to 350°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add cream cheese, beating until creamy. Add eggs, 1 at a time, beating just until blended after each addition. Scrape down the sides of the bowl.

Gradually add flour to butter mixture. Beat at low speed just until blended after each addition, stopping to scrape bowl as needed. Stir in the lemon zest, almond, and vanilla extracts. Pour one-third of batter into a greased and floured *10-inch 14 cup tube pan (about 2 2/3 cups batter). Dollop 8 rounded teaspoonfuls strawberry glaze over batter, and swirl with wooden skewer. Repeat procedure once, and top with remaining third of batter.

Bake at 350° for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour).

Notes:*the original recipe said to use a 10-inch 14 cup tube pan but I used my 10-inch 12 cup bundt pan.

Strawberry Swirl


2 cups strawberries(about 1 lb), quartered

1/3 cup sugar

1/2 cup water

2 teaspoons lemon juice

1 tablespoon corn starch


Combine the water, strawberries, sugar, and lemon juice in a large saucepan on high heat. Stir and bring up to a boil.

After the mixture begins to boil, reduce the heat to medium low. Cook for 5-8 minutes, until the strawberries have completely broken down.  As the strawberries soften, use a wooden spoon or potato masher to break up the berries. (At this point you could strain the strawberries through a sieve for a smooth glaze, but I decided to leave the bits of strawberry in mine.)

Meanwhile, whisk the cornstarch with 3 tablespoons of water in a small bowl. Then, pour into the strawberries.

Increase heat to high, and continue to whisk the mixture until it thickens and the cornstarch becomes clear and loses it's cloudy appearance, approximately 3-5 minutes.

Remove  from heat, and pour into separate bowl to cool down. Use 3/4 a cup to swirl in the cake. Any leftovers are great served along with the cake.