Raspberry Swirl Pound Cake

Happy Mother’s Day! One of my favourite sites that I found this year is Weelicious. The site is filled with wonderful recipes and inspiration for changing the way we eat. I was looking for something light and fruity to make for mother’s day weekend and this recipe was perfect. A raspberry swirl pound cake for my family to enjoy thanks to http://www.weelicious.com. It turned out great and looked beautiful. I substituted the sour cream for greek yogurt.


2 cups cane sugar

2 sticks unsalted butter, softened

6 large eggs

1 tsp. pure vanilla extract

3 cups unbleached flour

1/2 tsp. baking soda

1/2 tsp. salt

1 cup sour cream or greek yogurt

2 cups frozen raspberries


Preheat oven to 325F and grease a bundt pan. Defrost raspberries in a bowl. Cream butter and sugar for 5 minutes until light and fluffy. Add eggs one at a time. Add vanilla. In a separate bowl mix flour, baking soda and salt. Add flour and sour cream alternating 1/3 at a time until combined. Mash raspberries in a bowl. Pour 1/2 batter into bundt pan and add 1/2 raspberries. Pour other half of the batter and then add remaining raspberries. Take a spatula to swirl raspberries evenly. Bake for 90 minutes or until firm to touch. Let cool for 10 -15 minutes before serving.