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5 from 4 votes

Raspberry Swirl Pound Cake

Buttery pound cake swirled with raspberries, and topped with a sweet glaze.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Servings 12
Calories 427kcal
Author Krystle Smith

Ingredients

Pound Cake

  • 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
  • ⅓ Cup Seedless Raspberry Jam
  • Red Food Coloring

Icing

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

Instructions

For the cake

  • 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 ⅓ 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.

For the Icing

  • 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.

Nutrition

Calories: 427kcal | Carbohydrates: 50g | Protein: 5g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 75mg | Sodium: 264mg | Potassium: 84mg | Fiber: 1g | Sugar: 32g | Vitamin A: 1010IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg