Print

Raspberry Swirl Pound Cake

Raspberry Swirl Pound Cake tast
Print Recipe

A deliciously simple Raspberry Swirl Pound Cake that combines the rich flavors of butter and cream cheese with the tartness of raspberries.

  • Author: Ghalina
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Total Time: 80 minutes
  • Yield: 1 loaf 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 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
  • 1/2 cup butter, softened to room temperature (for frosting)
  • 4 oz cream cheese, softened
  • 1 cup powdered sugar

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the milk, vanilla extract, and 1/4 tsp of lemon extract.
  5. In another bowl, whisk together the cake flour and baking powder.
  6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  7. Gently fold in the raspberries and raspberry spread.
  8. Pour the batter into the prepared loaf pan and swirl the remaining lemon extract on top.
  9. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  10. While the cake is baking, prepare the frosting by beating together the softened butter, cream cheese, and powdered sugar until smooth.
  11. Once the cake has cooled, spread the frosting on top and serve.

Notes

  • For a stronger raspberry flavor, you can add more raspberry spread.
  • Ensure the butter and cream cheese are at room temperature for easier mixing.
  • This cake can be stored in an airtight container for up to 3 days.

Nutrition

Find it online: https://recipeshungry.com/raspberry-swirl-pound-cake-recipe/