This Strawberry Swirl Pound Cake is so easy to make from scratch, and it topped with a delicious cream cheese frosting.
Preheat oven to 350 degrees. Line a loaf pan with parchment paper, and spray with non stick cooking spray that includes flour. (or you can grease and flour your pan) Set aside.
In a medium bowl whisk together the flour, salt, and baking powder. Set aside.
Cream together the butter and sugar for 2 whole minutes. Add the eggs in one at a time, beating after each. Beat in the vanilla extract. With the mixer on low, add half the flour mix, and beat until almost combined. Add in the sour cream, beat until mixed, and then add the remaining flour. Do not overmix. Beat until just combined. Remove 1 cup of the batter, and mix it with the seedless strawberry preserves. Stir the lemon juice into the remaining batter.
In the bottom of the loaf pan, pour in half of the white batter. On top of the pour in the strawberry batter, and then top with the remaining white batter. Using a knife swirl slightly. Bake for 55 to 65 minutes, or until a skewer inserted in the center comes out clean. Allow to cool for 20 minutes in the loaf pan, and then lift out and allow to cool completely on a cooling rack.
Once the cake is completely cooled, beat the cream cheese, and whisk in the powdered sugar. Spread on the top of the cake, slice and serve.
Optional: to bump up that color, add 2 to 3 drops of pink food coloring.