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