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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 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 http://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: 21.5% | Vitamin C: 2.1% | Calcium: 4.7% | Iron: 2.9%
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