Strawberry Swirl Cake



  • 1 3/4 cups all purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup butter (softened)
  • 1 cup sugar
  • 4 large eggs
  • ½ cup full-fat sour cream
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract


  • 1/3 cup strawberry jelly


  • 2 cups powdered sugar
  • 3 tablespoons lemon juice


  • Grease a 9×5 loaf pan with shortening, then dust with flour. Set aside.
  • Preheat the oven to 350° Fahrenheit.
  • In a large bowl whisk the flour, baking powder, and salt together. Set aside.
  • Using an electric mixer beat together the butter and sugar until creamy.
  • Add the eggs one at a time mixing well after each addition.
  • Add the sour cream, vanilla extract and almond extract and beat well.
  • Add the dry flour mixture a little at a time and stir just until incorporated. Do not overmix.
  • Remove ½ a cup of the cake batter and put it into a small bowl with the strawberry jelly. Stir gently to combine.
  • Spoon about ⅔ of the plain batter into the prepared loaf pan.
  • Add the strawberry cake batter on top of the plain batter in the loaf pan and swirl with a knife.
  • Spread the remaining plain batter on top and swirl with the knife again.
  • Bake for 30 minutes. Cover the loaf loosely with aluminum foil and bake an additional 30 minutes.
  • The cake is done when a toothpick inserted in the center comes out mostly clean.
  • Allow the cake to cool in the pan for 15 minutes before removing it to a wire rack to cool completely.


  • In a medium bowl stir 2 tablespoons of lemon juice into 2 cups of powdered sugar.
  • Add more powdered sugar or lemon juice to adjust the consistency of the icing. It should be quite thick but thin enough that you can drizzle it off of a spoon.
  • Place wax or parchment paper under the cake on the wire rack and spoon the icing over the top of loaf.
  • Let dry for about 30 minutes before slicing and serving.

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