Ingredients:

  • 1 and 3/4 cups (219g) all-purpose flour, spooned and leveled
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 4 large eggs, at room temperature
  • 1/2 cup (120g) full-fat sour cream, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon almond extract (optional, but highly recommended!)
  • 1/3 cup (110g) raspberry jam/preserves
  • 1 cup (120g) confectioners' sugar
  • 2-3 tablespoons milk or lemon juice (for lemon glaze)

Instructions:

  1. Preheat oven to 350°F (177°C). Grease and flour a 9x5 inch loaf pan.
  2. Whisk together flour, baking powder, and salt in a bowl. Set aside.
  3. In a separate bowl, cream together butter and sugar until light and fluffy.
  4. Beat in eggs one at a time, then mix in sour cream, vanilla extract, and almond extract (if using).
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix!
  6. In a small bowl, combine 1/2 cup of the cake batter with raspberry jam until evenly colored.
  7. Spoon 2/3 of the plain batter into the prepared loaf pan. Top with all of the raspberry swirl batter, then spread the remaining plain batter on top.
  8. Use a knife or skewer to gently swirl the batters together. Don’t over-swirl; a few broad strokes are best.
  9. Bake for 55 minutes to 1 hour 10 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are okay, but no raw batter!). Consider covering loosely with foil halfway through to prevent over-browning.
  10. Remove from oven and let cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
  11. Whisk together confectioners' sugar and milk or lemon juice until smooth. Drizzle over the cooled cake.
  12. Slice and enjoy!