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Strawberry Runny Pound Cake

A delightfully moist dessert with rich buttery flavor and sweet, tangy strawberry jam, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 250 grams unsalted butter, room temperature Make sure the butter is at room temperature.
  • 250 grams white granulated sugar
  • 5 large eggs, room temperature Ensure the eggs are at room temperature.
  • 250 grams all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp pure vanilla extract
  • appropriate amount Strawberry jam Adjust according to taste.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour a cake pan.
  2. In a mixing bowl, cream together the butter and sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  6. Stir in the vanilla extract.
  7. Pour half of the batter into the prepared pan, spoon a layer of strawberry jam, then add the remaining batter on top.
Baking
  1. Bake for 45-55 minutes or until a toothpick inserted into the center comes out clean.
  2. Let it cool slightly before serving warm or cold with tea or milk.

Notes

Serve warm or at room temperature, optionally dust with powdered sugar and top with fresh strawberries. Store in an airtight container for up to three days.