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.
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.
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!
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!
Raspberry Swirl Pound Cake
- 1 cup butter softened to room temperature
- 1/3 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
- 1/2 cup butter softened to room temperature
- 4 oz cream cheese softened
- 1 cup powdered sugar
- 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.
- 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.
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.