Copycat Starbucks Raspberry Swirl Pound Cake

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• 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)
• 8 ounces softened cream cheese
• 1 cup powdered sugar
• 1 teaspoon lemon juice

Recipe

• 1 preheat oven to 350°f.
• 2 grease and flour 9x5-inch loaf pan.
• 3 combine cake mix, milk, eggs and butter and slowly beat until incorporated (30 seconds). beat at medium and additional 2 minutes.
• 4 transfer about 1/3 of batter to another bowl.
• 5 add raspberry spread and food coloring to new bowl and stir to mix well.
• 6 add lemon juice to first bowl and mix well.
• 7 add a layer of white batter to pan. add alternating layers of red and white.
• 8 bake 55-60 minutes.
• 9 allow to cool.
• 10 beat cream cheese on medium-high speed until light and fluffy (4-5 minutes).
• 11 add powdered sugar and mix until combined.
• 12 add lemon juice mixing on low until smooth.