Lemon Raspberry Swirl Pound Cake

mycakeschool.com

Stephanie

subheading: FOR THE CAKE:

1 cup (226g) (2 sticks) unsalted butter, softened ( do not soften in microwave)

2 cups (400g) white sugar (granulated sugar)

3 cups (300g) cake flour (sift then measure) if you do not have cake flour see substitution below

4 large eggs, room temperature

¾ cup (180g) milk

2 teaspoons ( 8g) baking powder

½ teaspoon ( 3g) salt

2 ½ teaspoons (10g) lemon extract

3 Tablespoons (38g) lemon juice & Zest of One Lemon

Red Coloring Gel Optional. We used a tiny amount to deepen the red of the Raspberry Batter. (We used Americolor Super Red.)

⅓ cup (90g) seedless raspberry jam

½ teaspoon raspberry extract (optional) I used Watkins brand, found at Wal Mart

subheading: FOR THE LEMON GLAZE:

2 cups (230g) powdered sugar

3 Tablespoons (38g) fresh lemon juice

subheading: DECORATIVE ACCENTS:

Powdered Sugar for a light dusting

Raspberries for garnish

Directions at mycakeschool.com

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