Happy Raspberry Cake Day! Lately, my goal has been to make things from scratch more often to improve my baking, so instead of baking this pound cake with boxed pound cake mix, I took the leap to make it from scratch, something I haven’t had much success with in the past. Luckily, it came out well this time! Sadly it took multiple attempts to make this cake properly, but it came out perfectly moist and light this time with a perfect layer of raspberry in the middle. Plus, did you know raspberry and lemon are amazing together?
Since today is National Raspberry Cake Day, I made this moist (and pretty) raspberry swirl pound cake with real raspberries (by “real,” I mean the jar of raspberry jam I used said it was…) and topped with a creamy lemon cream cheese icing and drizzles perfectly on top of the cake. Move over Starbucks, I’ve got you beat!
- 7 tbsp butter, room temperature
- 1 1/4 cups sugar
- 3 eggs
- 1/2 cup milk
- 1 tsp vanilla
- 2 cups flour
- 1 tsp salt
- 1/2 tsp baking powder
- 1/3 cup seedless raspberry fruit spread
- Red food coloring (optional)
First, use softened butter to grease the bottom and sides of your loaf pan and sprinkle with flour and set aside.
Beat the butter and sugar until it light and creamy. Mix in the milk and vanilla, and then beat in each egg, one at a time. Sift in the flour, salt and baking powder. It should be a little thick but smooth (if it resembles cookie dough, add a little more milk to smooth it out).
Separate about 1/3 of the batter into a separate bowl and mix in the raspberry jam and a couple drops of food coloring. I added the coloring to make the raspberry swirl really pop. Then pour the regular vanilla batter into the greased pan first, then a layer of raspberry and finish with the vanilla. To make it swirl, drag a butter knife in a swirling pattern through the loaf pan.
Bake the pound cake on 350 degrees for 80-60 minutes until an inserted toothpick comes out clean. You always know a pound cake will be good when it splits down the middle! Let cool until barely warm and remove from the pan to cool completely.
- 1 cup powdered sugar
- 1/4 cup lemon juice
In a small saucepan, heat the lemon juice on low-medium heat and stir in the powdered sugar with a whisk until completely dissolved.
Drizzle with the lemon glaze and serve. As soon as you cut into it, you’ll see the beautiful swirl of raspberry and all of the flavors come together for a really delicious and moist cake. Enjoy!