Raspberry Swirl Pound Cake

This raspberry swirl pound cake is a moist and flavorful dessert with a beautiful raspberry swirl throughout.

Ingredients - Serves 10

Preheat the oven to 350°F and grease a 9x5-inch loaf pan.
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.
Pour half of the batter into the prepared loaf pan.
Drop spoonfuls of raspberry jam onto the batter, then use a knife to swirl it into the batter.
Pour the remaining batter over the raspberry swirl and smooth the top.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.