Raspberry Lemon Pound Cake
Preheat oven to 350°F
Lightly grease 8x4 inch loaf pan. Set aside.
Stir together water, butter, and pound cake mix until blended. Remove 1/3 cup of the batter and place into a separate bowl. Add in the freeze-dried raspberry powder, stir until combined.
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.
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.
For glaze: whisk together lemon glaze and water until glaze is desired consistency.