Lemon-Raspberry Pound Cake

Over medium heat, melt jam in a small saucepan.
Once melted, remove from heat and slowly whisk in whipping cream then raspberry liqueur.
Place sauce in an airtight container and chill.
Preheat oven to 325 degrees.
In a small mixing bowl, add 1/2 cup seedless raspberry jam and with an electric mixer blend until smooth; set aside.
In a large mixing bowl, cream toether butter and suger.
Slowly add one egg at a time.
Beating well after each egg is added.
In a sifter, combine flour, baking powder and salt.
Sift into a medium mixing bowl.
Now add dry ingredients to creamed butter mixture.
Beat with a mixer until well blended.
Beat in lemon juice and lemon extract.
Grease a 10 inch tube pan with removable bottom.
Pour in half of cake batter.
With a spoon, place half of the jam on top of batter.
Do this one more time with remaining batter and jam.
Gently swirl the batter with a butter knife by pulling up and folding over.
Don't go over board.
Bale for i hour and 25 minutes to 1 hour and 40 minutes.
Check cake for doneness by insterting a toothpick in center of cake.
If it comes out clean, the cake is done.
Cool cake in pan for 15 minutes.
Slowly run a butter knife around edge of cake and then remove from pan.
Don't take off bottom yet until cake is cooled completely.
Before serving, place about 2 Tablespoons of the raspberry sauce on dessert plate topped with a slice of cake.