Slices of Raspberry Lemon Pound Cake on a plate garnished with raspberries.

Raspberry Lemon Pound Cake

Prep time:
Total time: 56 minutes
Servings: 10

Ingredients

  • 1 package Krusteaz® Meyer Lemon Pound Cake Mix
  • ¾ cup Water
  • 10 tbsp Butter, melted
  • ½ cup Freeze-dried raspberries, finely ground to a powder
  • 1 package Glaze mix (enclosed)
  • 2 tbsp Water (for glaze)

Directions

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.