Raspberry Lemonade Pound Cake

Bake time: 44-46 minutes

Total time: 56 minutes

Servings: 10


  • ¾ cup water
  • 10 Tbsp butter, melted
  • 1 package Krusteaz Meyer Lemon Pound Cake Mix 
  • ½ cup freeze-dried raspberries, finely ground to a powder
  • 1 package glaze mix (included)
  • 2 Tbsp water (for glaze)


  1. 1.Preheat oven to 350°F. Lightly grease 8x4 inch loaf pan. Set aside.
  2. 2.Stir together water, butter, and pound cake mix until blended. Remove ¼ cup of the batter and place into a separate bowl. Add in the freeze-dried raspberry powder, stir until combined.
  3. 3.Pour half of batter into pan, layer three spoons of raspberry batter.  Add remaining cake batter. Use a butter knife to gently swirl the batter colors together.
  4. 4.Bake 44-46 minutes or until a toothpick inserted near the center comes out clean. Cool 5 minutes, then gently loosen from the pan. Cool cake completely before drizzling with prepared glaze.
  5. 5.For glaze: whisk together lemon glaze and water until glaze is desired consistency. 


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