Lemon Pound Cake with Raspberry Swirl

A pretty awesome dessert – pink swirls of raspberry in a moist lemon pound cake.

Serves: 12
20 mins Prep time 1 hr Cook time
20 mins Prep time
1 hr Cook time
  • 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 flavor 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.

Cooking tip

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 Flavor in medium bowl until well blended. Drizzle over cooled cake.

Nutrition information

(Amount per serving)

  • 346Calories: 346Cholesterol: 98mg
  • Sodium: 135mgProtein: 5g
  • Total Fat: 14gFiber: 1g
  • Carbohydrate: 50g