A pretty awesome dessert – pink swirls of raspberry in a moist lemon pound cake.
Preheat oven to 325°F. Beat butter, granulated sugar and sour cream in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Gradually beat in flour and baking soda on low speed until just blended.
Remove 1 cup of the batter to small bowl. Stir in raspberry extract and red food color. Stir lemon extract into remaining batter. Pour 1/2 of the lemon batter into greased and floured 9x5-inch loaf pan. Top with 1/2 of the raspberry batter. Repeat layers. Run a knife through batter to swirl raspberry batter into lemon batter.
Bake 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan; cool completely on wire rack.
For easier measurement, 1/4 teaspoon Food Color = 20 to 25 drops
Garnishing Tip: For a sweet garnish, drizzle pound cake with Raspberry Glaze. Mix 1 1/2 cups confectioners’ sugar, 1 tablespoon water and 2 teaspoons McCormick® Raspberry Extract in medium bowl until well blended. Drizzle over cooled cake.