|I Love the Bright Pink Raspberry Glaze|
|Lemon Curd Poundcake with Swirled Raspberry Layers & Raspberry Glaze|
For the Poundcake:
2 Sticks of Unsalted Butter, Softened
1 8oz Package of Cream Cheese, Softened
½C Lemon Curd
1 ½C Sugar
1T Lemon Zest
3T Lemon Juice
2C AP Flour
1 ½t Baking Powder
For the Raspberry Filling:
1C Frozen Raspberries
¼C Raspberry Jam
2T Lemon Juice
¼C Confectioners’ Sugar
For the Raspberry Glaze:
2C Confectioners’ Sugar, Sifted
2T Raspberry Filling
½C Raspberry Jam
2t Lemon Juice
Directions:1. Preheat the oven to 325 degrees and spray a bundt pan with Pam, and then set aside.
2. To Make the Raspberry Filling: Combine all of the ingredients in a small saucepan over medium-low heat. Break up any large raspberry chunks. Once the mixture has come to a bubble, remove from the heat and let it cool completely before adding it to the cake.
3. To Make the Poundcake: In a mixer, cream together the butter, cream cheese, and lemon curd. Pour in the sugar and mix until fluffy and smooth. Add the eggs, one at a time, mixing each one until it is incorporated before adding the next egg. Next, add in the vanilla, lemon zest, and lemon juice. Beat to combine. While ingredients are mixing, whisk together the flour, baking powder, and salt. Slowly add this flour mixture into the wet mixture. Mix until just incorporated.
4. Layering & Baking the Poundcake: Pour ¼ of the batter into the prepared bundt pan and smooth it over, making sure it is completely even. Next, spoon half of the cooled raspberry filling on top of the batter (try to keep the filling in the middle, so that it doesn’t spill out while baking). Repeat by topping the filling with ½ of the remaining batter and smooth once again. Spoon the rest of the raspberry filling over the batter and finally top with the remaining ¼ of the Poundcake batter. Smooth one last time. You should have three layers of lemon Poundcake separated by two layers of raspberry filling. Bake the cake for roughly an hour or until a toothpick inserted into the center comes out clean. Let the cake cool completely before pouring on the glaze.
5. To Make the Glaze: combine the confectioners’ sugar, raspberry jam, milk, zest, and vanilla in a bowl and whisk until it is completely combined and smooth. Pour the glaze over the cooled cake. Let the glaze harden for 15-20 minutes before you cut and serve.