Raspberry Swirl Pound Cake
  1. Preheat oven to 350 F. Lightly butter or line pan of choice with parchment paper. (loaf pan or a Bundt pan)).
  2. In a bowl, cream butter & sugar with an electric mixer until pale & fluffy. Add eggs, one at a time, beating well after each addition. Add salt, vanilla & sour cream.
  3. In a small bowl, whisk together flour & baking powder. Combine wet & dry ingredients, then beat on low for about a minute.
  4. Transfer about 1/3 of batter to another bowl. Add raspberry preserves & beat until combined. Add 2-3 drops red gel food color if desired. To remaining batter, add lemon juice & beat until combined.
  1. To preferred baking pan, add a layer of white batter then alternate between pink & white batter. Use a knife to swirl the batters together but don’t overdo it or you will end up without a marble effect.
  2. Bake for 60-65 minutes or until a skewer inserted in center of cake comes out clean. If top browns too quickly, lightly cover with a piece of foil paper.
  3. Allow cake to cool in pan for 15 minutes, then remove pan & finishing cooling on a wire rack.
  1. In a small bowl, beat cream cheese for about 20 seconds on medium speed. Add powdered sugar & mix to combine well. Drizzle frosting over cooled cake, slice & serve.
Recipe Notes
  • My choice of baking pans were some mini Bundt pans. I thought they made a nice individual presentation.