This tender and moist Raspberry Swirl Pound Cake recipe is Infused with a beautiful red raspberry jam sauce and topped with sweet cream cheese frosting. My easy raspberry pound cake is perfect for special events but easy enough for every day.
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/
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.