Skip to Content

Raspberry Swirl Pound Cake Recipe

Food is like a photograph. When you have a beautiful dish such as this Raspberry Swirl Pound Cake and share it with special people, it imprints memories and feelings of good times.

A white plate layered with slices of a Raspberry Swirl Pound Cake. A bowl of fresh raspberries sits to the side.Not long ago, a friend of mine was in town, and we thought it would be fun to mix our chatting with some baking. Previous to her visit, Quinn of Dad’s What’s 4 Dinner made this amazing Raspberry Swirl Pound Cake. I had just been waiting for an opportunity to make it.

A white plate layered with slices of a Raspberry Swirl Pound Cake.Now Quinn’s cake came out beautifully. I may not have swirled mine enough because I didn’t get the beautiful color he did, but I have to tell you, it was delicious. The cream cheese frosting on top of this cake made each bite rich and creamy. Best of all, it was easy enough to make that we could chat continuously and still get an amazing cake!

A white plate layered with slices of a Raspberry Swirl Pound Cake. A bowl of fresh raspberries sits to the side.Once this cake was cooled and frosted, we split it up and shared it. Not one crumb went to waste. I love serving treats to my friends when they visit, but it’s equally as fun to create them together.

Don’t have time to make it now? Pin it for later!

Print
5 from 1 vote

Raspberry Swirl Pound Cake

A light pound cake that is infused with raspberry and topped with a creamy cream cheese frosting. This Raspberry Swirl Pound cake will not last long on any table.
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Servings 10 slices
Author Hostess At Heart

Ingredients

Cake

  • 1 cup butter softened to room temperature
  • 1/3 cup milk
  • 3 eggs
  • 1 tsp vanilla extract
  • 1/2 tsp lemon extract divided
  • 1 1/2 cup cake flour
  • 3/4 cup sugar
  • 3/4 tsp baking powder
  • 1/2 cup raspberries
  • 1 tbsp Seedless Polaner All Fruit Raspberry Spread

Frosting

  • 1/2 cup butter softened to room temperature
  • 4 oz cream cheese softened
  • 1 cup powdered sugar

Instructions

Cake

  • Preheat oven to 350 degrees F. Lightly grease a 9x5 loaf pan with non-stick cooking spray.
  • In a medium bowl, whisk together milk, eggs, vanilla and 1/4 teaspoon lemon extract. Set aside
  • Place raspberries in a fine mesh strainer. Using a spatula or a wooden spoon, push and mash the raspberries through the strainer over a bowl. Discard the seeds and pith left in the strainer.
  • Blend the raspberry juice and all fruit spread together. Set aside.
  • Sift flour, sugar and baking powder into the bowl of an electric stand mixer fitted with the paddle attachment. Turn mixer on low and add butter and blend until combined.
  • Pour in egg mixture slowly in a steady stream. Continue to beat on low until combined.
  • Pour batter into the loaf pan.
  • Slowly pour the raspberry juice mix over the batter.
  • Swirl juice layer into the batter using a knife.
  • Bake for 40 to 45 minutes or until a toothpick inserted into the middle comes out clean.
  • Allow to cool in the pan for 15 minutes on a wire rack.
  • Turn out of the pan and allow to cool completely.

Frosting

  • In the bowl of an electric stand mixer, fitted with the whisk attachment, beat together butter, cream cheese, and 1/4 teaspoon whisk extract until smooth.
  • Slowly add the powdered sugar and blend until smooth.
  • Spread over the top of the cooled pound cake.
  • Chill for 1 hour before slicing and serving.

Notes

Recipe adapted from https://dadwhats4dinner.com/raspberry-swirl-pound-cake/

Nutrition

Calories: 484kcal | Carbohydrates: 43g | Protein: 4g | Fat: 33g | Saturated Fat: 20g | Cholesterol: 134mg | Sodium: 300mg | Potassium: 104mg | Sugar: 28g | Vitamin A: 1075IU | Vitamin C: 1.7mg | Calcium: 47mg | Iron: 0.5mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Tried this recipe? That's awesome!Mention @hostessatheart or tag #hostessatheart!

Pound cakes are delicious and they also make great gifts. This one is easy enough to whip up in a jiffy and if raspberries aren’t your favorite you could just as easily use another berry like blueberries. This recipe would be perfect for brunch but don’t wait for a celebration. It’s simple enough for every day.

If you like sweet breads and cakes like I LOVE sweet breads and cakes, here are a few of my favorites!

Apple Pecan Pull-Apart Bread Recipe

A loaf of Apple Pecan bread with a streusel top being drizzled with a white sugar glaze.

Quick Peach Streusel Bread Recipe

Top shot of a slice of peach bread shows cubes of yellow peaches and is covered in melted butter.

Better For You Banana Bread

A side view of a loaf of banana bread sitting on a wooden butter paddle with slices laying in the front. A blue napkin sits in the back.

Let’s keep in touch!  You can find me on Pinterest, Instagram, Facebook, Twitter, and YouTube! Better yet, enter your email address in the box below and never miss a recipe!

Pin it now!

Slices of Raspberry Pound Cake on a white plate. Red raspberries sit to the side.

Slices of Raspberry Pound Cake on a white plate. Red raspberries sit to the side.
Recipe Rating




Strawberry Rhubarb Bread with Streusel Topping | Hostess At Heart

Monday 2nd of May 2016

[…] another amazing recipe my Raspberry Swirl Pound cake is perfect this time of […]

February Favorites 2016 | Sarah's Little Kitchen

Tuesday 1st of March 2016

[…] #5: Raspberry Swirl Pound Cake […]

Christine | Mid-Life Croissant

Thursday 25th of February 2016

Yessss! The cream cheese frosting is totally what makes it for me. How fun that you and Quinn are friends. From before blogging or through blogging? Thanks for linking up at #SaucySaturdays.

Julie Menghini

Thursday 25th of February 2016

Thank you Christine! I've gotten to know Quinn through blogging. We have a friendly competitiveness through our sports team. We also try to support each other in learning the ins and outs of blogging. He's a pretty darned good baker and papa too!

Frugal Hausfrau

Wednesday 24th of February 2016

So gorgeous and perfect for a ladies get together or tea! I haven't made a pound cake in ages but between you and Quinn, I'm inspired!

Mollie

Julie Menghini

Thursday 25th of February 2016

Thank you! I love pound cakes, and Quinn sure gave us a yummy one.

Mila

Wednesday 24th of February 2016

That one looks so good and tasty! especially with raspberries!!

Julie Menghini

Wednesday 24th of February 2016

Thank you Mila!