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Starbucks Raspberry Swirl Pound Cake
Ingredients
  • subheading: FOR THE RASPBERRY SWIRL POUND CAKE:
  • 1 cup unsalted butter, room temperature
  • 1 cup sugar
  • 4 large eggs
  • ¼ tsp salt
  • 1 ½ tsp pure vanilla extract
  • ¼ cup sour cream
  • 2 cups all-purpose flour
  • ½ tsp baking powder
  • 1 tbsp lemon juice
  • ⅓ cup seedless raspberry fruit spread
  • subheading: FOR THE CREAM CHEESE FROSTING:
  • 4 oz cream cheese, softened
  • ½ cup powdered sugar
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