Lemon Pound Cake with Raspberry Swirl

Name: Lemon Pound Cake with Raspberry Swirl
Prep time: 20 min
Cook time: 1 h
Yield: 12
Cuisine: Deep South,
Ingredients: 2/3 cup butter softened; 2 cups granulated sugar; 2/3 cup sour cream; 4 eggs; 2 cups flour sifted; 1/4 tsp baking soda; 4 tsps McCormick® Raspberry Extract; 20 drops McCormick® Red Food Color; 1 tsp McCormick® Pure Lemon Extract

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

20m

PREP TIME

1hr

COOK TIME

346

CALORIES

9

INGREDIENTS

Servings: 12

Ingredients

2/3 cup butter, softened
2 cups granulated sugar
2/3 cup sour cream
4 eggs
2 cups flour, sifted
1/4 teaspoon baking soda
4 teaspoons McCormick® Raspberry Extract With Other Natural Flavors
20 drops McCormick® Red Food Color
1 teaspoon McCormick® Pure Lemon Extract

KEY PRODUCTS

INSTRUCTIONS

1 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.
2 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.
3 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.