Copycat Starbucks Raspberry Swirl Pound Cake

• POUND CAKE
• 1 (18 ounce) box poundcake mix
• 1/4 cup softened butter
• 2 eggs
• 2/3 cup milk
• 1 teaspoon lemon juice
• 1/3 cup seedless raspberry spreadable fruit
• 6 drops red food coloring (optional)
• ICING
• 8 ounces softened cream cheese
• 1 cup powdered sugar
• 1 teaspoon lemon juice

1. Preheat oven to 350u0b0F.
2. Grease and flour 9x5-inch loaf pan.
3. Combine cake mix, milk, eggs and butter and slowly beat until incorporated (30 seconds). Beat at medium and additional 2 minutes.
4. Transfer about 1/3 of batter to another bowl.
5. Add raspberry spread and food coloring to new bowl and stir to mix well.
6. Add lemon juice to first bowl and mix well.
7. Add a layer of white batter to pan. Add alternating layers of red and white.
8. Bake 55-60 minutes.
9. Allow to cool.
10. Beat cream cheese on medium-high speed until light and fluffy (4-5 minutes).
11. Add powdered sugar and mix until combined.
12. Add lemon juice mixing on low until smooth.

cake, poundcake mix, butter, eggs, milk, lemon juice, seedless raspberry, coloring, icing, cream cheese, powdered sugar, lemon juice

Taken from www.food.com/recipe/copycat-starbucks-raspberry-swirl-pound-cake-516488 (may not work)