Wednesday, June 24, 2015

Copycat Starbucks Raspberry Swirl Pound Cake

 Kathleen made this one afternoon for a sweet treat.  It was very good. 
Copycat Starbucks Raspberry Swirl Pound Cake
http://www.bakingbeauty.net

Pound Cake:
1 Cup (2 Sticks) Butter, Softened
2 Cups All Purpose Flour
1 Cup Sugar
4 Eggs
1 Teaspoon Lemon Juice, Freshly Squeezed
⅓ Cup Seedless Raspberry Jam
Red Food Coloring

Icing:
8 Ounces Cream Cheese, Softened
1 Cup Powdered Sugar
1 Teaspoon Lemon Juice, Freshly Squeezed

For the cake:
Preheat oven to 350 degrees F. Spray a loaf pan with non stick cooking spray and dust lightly with flour.

In a large bowl beat butter and sugar until fluffy. Stir in eggs, lemon juice, and salt. Gradually stir in flour. Stir until just combined.

Pour around ⅓ of the batter into a separate bowl. Stir in raspberry jam and food coloring.

Alternate layers of white and red batter into your loaf pan. Bake for 55-60 minutes. Cool for 15-20 minutes.
For the Icing:
Beat softened cream cheese until light and fluffy. An electric mixer or a wooden spoon will work just fine.

Add lemon juice. Gradually add powdered sugar.

Spread over cooled cake.
 

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