Pretty and Pink Pound Cake Loaf

Southern Living
1 (9-inch) loaf


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1/4 cup seedless raspberry jam
2 drops red food coloring (optional)
1 cup vegetable oil
2 1/2 cups sugar
1 cup buttermilk
4 egg whites
1 large egg
1 teaspoon vanilla extract
1 teaspoon butter flavoring
1/2 teaspoon lemon extract
3 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda


Combine flour, salt and soda; add to oil mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low spead just until blended after each addition.

Stir 1/4 cup seedless raspberry jam and, if desired, 2 drops red liquid food coloring into second portion; spread gently over first layer. Spoon remaining batter over top.

Pour into a greased and floured 10-inch tube pan.

Bake at 325º for 1 hour and 35 minutes or until a wooden pick inserted in center comes out clean.

Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on wire rack.

Created date

October 2003