Pink Pound Cake

Pink Pound Cake 2

When I was around 5 or 6 years old I had my first taste of pound cake. I remember the entire experience vividly as it revolved around my next door neighbor, Kate's, grandmother from Pawley's Islands, SC and her legendary recipe. Whenever I went over to visit and her grandmother was in town, I knew a slice of that pound cake was in my future. At that point most of the desserts I had tried were quite sweet and in the form of a cake, cupcake, cookie or bar. This was nothing like them. Light, tender and the perfect amount of sweetness in every bite in a big dome shape.

When I was trying to think of my dream dessert for Mother's Day this year using my favorite standing mixer, pound cake immediately came to mind. I really wanted to make a cake in the shape of a heart with swirls of fresh raspberry throughout and it turned out even better than I could have imagined. So yummy that I think I've made six or seven in the past two weeks alone.

This year for Mother's Day I've teamed up with KitchenAid and their Cook For The Cure program which has raised more than $9 million benefiting the Susan G. Komen Foundation. To read more about the amazing work they're doing you can read here!

Pink Pound Cake

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Pink Pound Cake (serves 8-10)

Prep Time: 20 mins Cook Time: 130 mins

nut free

Ingredients

  • 2 cups White Sugar
  • 2 sticks (1 cup) Unsalted Butter, softened
  • 6 large eggs
  • 1 teaspoon Vanilla Extract
  • 3 cups All Purpose Flour
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 cup sour cream
  • 2 cups frozen raspberries

Preparation

1. Preheat oven to 325 degrees and grease a bundt pan with butter and flour. Defrost the raspberries.

2. Cream the butter and sugar until light and fluffy in a Kitchen Aid standing mixer, about 5 minutes. 

3. Add the eggs one at a time, making sure to incorporate each one. Add the vanilla.

4. In a separate bowl, whisk together the flour, baking soda and salt.

5. Add the flour and sour cream alternately, 1/3 at a time, until combined.

6. In a bowl, mash the defrosted raspberries with a fork (you can use fresh, but frozen works better) until it is mostly smooth. Some chunks will remain, that’s okay.

7. Pour 1/2 the batter into the prepared bundt pan and dot with 1/2 of the pureed raspberries. Pour in the remaining batter and dot with the remaining pureed raspberries.

8. Using a long skewer or a butter knife, swirl the puree dots into the batter to form red swirls throughout.

9. Place the cake in the oven and bake for 90 minutes, until a toothpick inserted in the center comes out clean.

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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. My passion is creating simple, healthy recipes that can be enjoyed by the whole family.

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24 comments

  • Diana Eating Made Easy

    I love pound cake too! So rich and buttery, Love the idea of adding a fruit swirl.

    leave a comment

  • Livia

    Would love to make this subbing my gluten free flour. What would you think i coud sub for sour cream? I need it dairy free too :/

    leave a comment

    • Meredith S

      I love the Tofutti brand sour cream replacement. I haven't tried baking with it, but I'm going to try it with this recipe.

      Could I make this without the berries? I would like just a plain pound cake. Would I need to add any more liquid?

      leave a comment

  • Sarah M

    I wish I had a kitchen aid stand mixer to make this. Ohhh...to dream. This pound cake looks so delicious. Well, my Aunt has a stand mixer...maybe I'll have her make this...hehe

    leave a comment

    • Aprilgaietto

      I just used a hand mixer and it turned out fine.

      leave a comment

  • Mary Bernardo

    2 cups of sugar seems too much - can we cut it to 1 1/4 - 1 1/2?

    leave a comment

  • Sharon

    Can u tell me where you purchased the bundt pan for this cake?

    leave a comment

  • Rebekah

    How would it be if I substituted frozen strawberries or blueberries instead?

    leave a comment

    • Catherine

      Either will work beautifully!

      leave a comment

  • Melanie

    The recipe calls for 2 cups of sugar and 1 cup of butter. Is there a way to make a healthier version?

    leave a comment

    • Catherine

      Its a poundcake! It isn't supposed to be healthier! ;)

      leave a comment

  • Yulia

    What is the alternative of the sour cream? Can i just use the regular double cream instead?

    leave a comment

  • Charlene

    I used 1 cup plain yogurt + 1/2 tsp baking soda for sour cream. Also used 3 1/2 bananas(mashed) & 1/2 cup olive oil to replace butter & sugar. Then i substitute ground flaxseed for the eggs. Added a little soy milk. In the oven now, can't wait how it turn out !

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  • Hollie Garcia

    Just got this in the oven for a Mother's Day get together this afternoon! Thanks Catherine, and a Happy Mother's Day to you! You definitely make being a mom more fun and healthy in the kitchen ;)

    leave a comment

  • Charlene

    Oops my own replacement ingredient didn't turn out too great. I guess butter & sugar couldn't be omitted in this one..

    leave a comment

  • Aprilgaietto

    Made this for our dessert tonight and it was really tasty. Thanks for the recipe. First pound cake I've ever made.

    leave a comment

  • Jett Whitfield

    Pound cakes are always a favorite at my house! I can't wait to bake this one =)

    leave a comment

  • Elizabeth

    Made it and loved it, then combined it with my cream cheese pound cake recipe. To everyone looking for a healthier version of pound cake, Im sorry to disappoint you but this is the healthier version. A true pound cake has 4 sticks of butter and 3 cups of sugar. A pound of flour, a pound of sugar and a pound of butter.

    leave a comment

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  • Maryam

    hi, just LOVE this recipe! :)
    but I was wondering if I can make this in a muffin pan, what do you think?
    thanks:D

    leave a comment

    • Catherine McCord

      Yes! I've made it in a doughnut pan, so I think it will work great as muffins! Bake for 18-20 minutes!

      leave a comment