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Neapolitan Pound Cake

Servings 10 slices

Ingredients

  • 2 3/4 cups all-purpose flour
  • 1 1/4 tsp. baking powder
  • 1 tsp. salt
  • 1 cup softened butter
  • 1 1/4 cups sugar
  • 2 tsp. vanilla extract
  • 4 eggs
  • 1/4 cup whole milk
  • 1/4 cup freeze dried strawberry powder
  • 3 tbs. dark cocoa powder
  • 3 tbs. boiling water
  • 1/4 cup coarse sugar

Instructions

  1. Generous grease a loaf pan, and sprinkle all the inside edges with a little over half of the coarse sugar. Preheat your oven to 350 degrees.

  2. In a medium bowl, stir together the flour, baking powder, and salt. Set aside. In a large bowl, beat together the butter and sugar until light and fluffy. Add in the vanilla extract, and the eggs one at a time, along with the milk. Slowly beat in the flour mixture until combined, taking care to not over-mix.

  3. Divide the batter evenly into three bowls. Stir in the freeze dried strawberry powder* into one bowl of batter. Stir together the cocoa powder and boiling water until it forms a paste, and stir that into a second bowl of batter. Leave the third batter plain/vanilla.

  4. Dollop each of the three flavors of batter to your prepared pan, layering in alternating dollops. Then, use a butter knife to gently swirl the batter, being sure to reach all the way to the bottom of your pan. Generously sprinkle the remaining coarse sugar over the top.

  5. Bake for 1 hour, or until a cake tester comes out clean. If the top of your loaf starts to get too brown, tent with foil and finish baking. Cool completely before slicing and serving!

Recipe Notes

*Make your freeze dried strawberry powder by blended freeze dried strawberries in a spice grinder or small food processor until they become a fine powder. Measure after blending.