Starbucks Raspberry Swirl Pound Cake

June 24, 2016

380

Raspberry Swirl Pound Cake is made from a vanilla and a raspberry batter and topped with delicious icing! A perfect summer treat made completely from scratch without any cake mix.

For the Pound Cake
1 cup (2 sticks; 230g) unsalted butter, room temperature
1 cup (200g) sugar
4 large eggs
½ tsp salt
1 and ½ tsp pure vanilla extract
2 cups (250g) all-purpose flour (spooned and leveled)
½ tsp baking powder
1 tsp lemon juice
? cup seedless raspberry fruit spread
For the icing
8 oz softened Cream Cheese
1 cup confectioners’ sugar
1 tsp lemon juice

Preheat oven to 350F (or 180C). Prepare a 6-cup loaf pan and set aside. In the bowl of a stand mixer fitted with the paddle attachment cream butter and sugar together at medium speed until light and fluffy...
See the full directions on my site

Nutritions

Calories
4580

Sodium
2414mg
100% DV

Fat
417g
641% DV

Protein
39g
79% DV

Carbs
115g
39% DV

Fiber
13g
54% DV