Lemon Raspberry Swirl Pound Cake Recipe

The classic flavor combo of raspberry and citrus make a pretty, scrumptious dessert for Valentine's Day or anytime.
  • Ready in: 1 hours, 10 minutes
  • Prep time: 5 minutes
  • Chill/Cook time: 1 hours, 5 minutes
  • By:
  • Servings: 11

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cooking methods

  • Bake


1. Preheat oven to 325°F. In large bowl, combine Sunny Lemon Pound Cake & Icing Mix packet 1, 1 cup water and ½ cup melted butter; blend well. Do not overmix; batter will be lumpy. Remove 1 cup of batter and set aside. Pour remainder of batter in a greased 9x5-inch loaf pan.
2. Mix 2 tablespoons raspberry flavoring syrup (or ¼ cup seedless raspberry jelly) into remaining cup of batter. Pour over batter in pan; swirl with a knife.
3. Bake 55-60 minutes or until toothpick inserted in the center comes out clean. Cool completely. Remove from pan.
4. In small bowl, combine Sunny Lemon Pound Cake & Icing Mix packet 2 with remaining 2 tablespoons melted butter and 1 tablespoon water; whisk until smooth. Drizzle over top and sides of pound cake.

Makes 11 servings.

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