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Copycat Starbucks Raspberry Swirl Pound Cake

Copycat Starbucks Raspberry Swirl Pound Cake Recipe

It's time for another Copycat Starbucks Recipe, and this time I am tempting you with this Copycat Starbucks Raspberry Swirl Pound Cake.
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Course: Dessert
Cuisine: Bakery
Keyword: < 4 Hours, Berries, Dessert, Fruit, Raspberries
Prep Time: 10 minutes
Cook Time: 1 hour
Servings: 1 9x5-inch loaf pan
Calories: 237.5kcal

Ingredients

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

Instructions

  • Preheat oven to 350°F.
  • 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.

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Nutrition

Serving: 85g | Calories: 237.5kcal | Carbohydrates: 17.2g | Protein: 4g | Fat: 17.4g | Saturated Fat: 10g | Cholesterol: 95.8mg | Sodium: 169.8mg | Sugar: 15.7g