I Pound Cake

Buttery cake, sweet glaze...what's not to love?

- KATE TROMBLY O'BRIEN

Pound cakes are pure nostalgia for me. I grew up eating lemon-lime pound cake (flavored with 7-Up, of course!), and I still can't get enough of it. Recently I played around with some new flavor combinations. My kids love the strawberry version, and Ladd goes straight for the chocolate. The Key lime one is for me: It's a tropical spin on the cake of my youth, and it may just be better than the original. Take your pick...and happy baking! -Ree

Strawberry Swirled Pound Cake

Prep time: 30 min

Total time: 1 hr 40 min (plus cooling and setting)

Serves: 8 to 10

1 Preheat the oven to 350°. For the cake: Butter a 9-by-5-inch loaf pan and line it with parchment paper, leaving an overhang on the long sides.

2 For the cake: Combine the frozen strawberries, jam and 2 tablespoons water in a small saucepan. Bring to a simmer over low heat and cook until the berries soften and begin to collapse, 2 to 3 minutes. Mash with the back of a fork and continue to simmer until thickened, 2 to 3 more minutes. Set aside to cool completely.

3 Sift together the flour, baking powder, baking soda and salt into a medium bowl. Combine the butter and granulated sugar in a stand mixer fitted with the paddle attachment. Beat on medium-high speed, scraping down the sides of the bowl halfway through, until light and fluffy, about 3 minutes. With the mixer on low speed, beat in the eggs one at a time, incorporating each one before adding the next. Add the sour cream and vanilla and beat on high speed until smooth. Add the dry ingredients and beat on low just to combine, then increase the speed to high and beat just until smooth and light, about 15 seconds.