Swirled Lemon Raspberry Poundcake with Raspberry Glaze

I just love poundcake. It's so satisfying and luscious, but still light and fluffy. I seriously make a different poundcake every week. I just use my favorite recipe and substitute a few ingredients to customize the different flavors. This week I decided to make Swirled Lemon Raspberry Poundcake with Raspberry Glaze. I just love lemon and raspberry together. It's such a refreshing combination and so summery. The base is a dense, creamy lemon curd poundcake swirled with layers of raspberry filling, and then topped with a raspberry glaze. Yum yum yum! Enjoy :)

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 Package of Cream Cheese, Softened

½C Lemon Curd

1 ½C Sugar

4 Eggs

2t Vanilla

1T Lemon Zest

3T Lemon Juice

2C AP Flour

1 ½t Baking Powder

1t Salt

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

3T Milk

½t Vanilla  

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. 

source: raspberry filling.


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