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Copycat Starbucks Raspberry Swirl Pound Cake

Author Krystle
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<b>Pound Cake:</b>

  • 1 Cup 2 Sticks Butter, Softened
  • 2 Cups All Purpose Flour
  • 1 Cup Sugar
  • 4 Eggs
  • Pinch of Salt
  • 1 Teaspoon Lemon Juice Freshly Squeezed
  • 1/3 Cup Seedless Raspberry Jam
  • Red Food Coloring


  • 8 Ounces Cream Cheese Softened
  • 1 Cup Powdered Sugar
  • 1 Teaspoon Lemon Juice Freshly Squeezed


<b>For the cake:</b>

  • Preheat oven to 350 degrees F. Spray a loaf pan with non stick cooking spray and dust lightly with flour.
  • In a large bowl beat butter and sugar until fluffy. Stir in eggs, lemon juice, and salt. Gradually stir in flour. Stir until just combined.
  • Pour around 1/3 of the batter into a separate bowl. Stir in raspberry jam and food coloring.
  • Alternate layers of white and red batter into your loaf pan. Bake for 55-60 minutes. Cool for 15-20 minutes.

<b>For the Icing:</b>

  • Beat softened cream cheese until light and fluffy. An electric mixer or a wooden spoon will work just fine.
  • Add lemon juice. Gradually add powdered sugar.
  • Spread over cooled cake.
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