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Food is like a photograph. When you have a beautiful dish such as this Raspberry Swirl Pound Cake and share it with special people, it imprints memories and feelings of good times.

Not long ago, a friend of mine was in town, and we thought it would be fun to mix our chatting with some baking. Previous to her visit, Quinn of Dad’s What’s 4 Dinner made this amazing Raspberry Swirl Pound Cake. I had just been waiting for an opportunity to make it.

Now Quinn’s cake came out beautifully. I may not have swirled mine enough because I didn’t get the beautiful color he did, but I have to tell you, it was delicious. The cream cheese frosting on top of this cake made each bite rich and creamy. Best of all, it was easy enough to make that we could chat continuously and still get an amazing cake!

Once this cake was cooled and frosted, we split it up and shared it. Not one crumb went to waste. I love serving treats to my friends when they visit, but it’s equally as fun to create them together.

Don’t have time to make it now? Pin it for later!

Print 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 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 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 https://dadwhats4dinner.com/raspberry-swirl-pound-cake/ Nutrition Calories: 484 kcal | Carbohydrates: 43 g | Protein: 4 g | Fat: 33 g | Saturated Fat: 20 g | Cholesterol: 134 mg | Sodium: 300 mg | Potassium: 104 mg | Sugar: 28 g | Vitamin A: 1075 IU | Vitamin C: 1.7 mg | Calcium: 47 mg | Iron: 0.5 mg 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. Tried this recipe? That's awesome! Mention @hostessatheart or tag #hostessatheart

Pound cakes are delicious and they also make great gifts. This one is easy enough to whip up in a jiffy and if raspberries aren’t your favorite you could just as easily use another berry like blueberries. This recipe would be perfect for brunch but don’t wait for a celebration. It’s simple enough for every day.

If you like sweet breads and cakes like I LOVE sweet breads and cakes, here are a few of my favorites!

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