Raspberry Lemon Pound Cake

Raspberry lemon pound cake
PREP
TOTAL TIME
56 minutes
SERVINGS
10
3/4 cup water
10 Tbsp butter, melted
1 package Krusteaz Meyer Lemon Pound Cake Mix
1/2 cup freeze-dried raspberries, finely ground to a powder
1 package glaze mix (included)
2 Tbsp water (for glaze)
STEP 1

Preheat oven to 350°F

STEP 2

Lightly grease 8x4 inch loaf pan. Set aside.

STEP 3

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.

STEP 4

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.

STEP 5

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.

STEP 6

For glaze: whisk together lemon glaze and water until glaze is desired consistency.

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