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LEMON RASPBERRY SWIRL POUND CAKE

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INGREDIENTS
  • 1 cup (226g) (2 sticks) unsálted butter, softened ( do not soften in microwáve)
  • 2 cups (400g) white sugár (gránuláted sugár)
  • 3 cups (300g) cáke flour (sift then meásure) if you do not háve cáke flour see substitution below
  • 4 lárge eggs, room temperáture
  • 3/4 cup (180g) milk
  • 2 teáspoons ( 8g) báking powder
  • 1/2 teáspoon ( 3g) sált
  • 2 1/2 teáspoons (10g) lemon extráct
  • 3 Táblespoons (38g) lemon juice & Zest of One Lemon
  • Red Coloring Gel Optionál. We used á tiny ámount to deepen the red of the Ráspberry Bátter. (We used ámericolor Super Red.)
  • 1/3 cup (90g) seedless ráspberry jám
  • 1/2 teáspoon ráspberry extráct (optionál) I used Wátkins bránd, found át Wál Márt
  • FOR THE GLáZE
  • 2 cups (230g) powdered sugár
  • 3 Táblespoons (38g) fresh lemon juice
  • DECORáTIVE TOUCHES
  • Powdered Sugár for á light dusting
  • Ráspberries for gárnish
INTRUCTIONS
  1. FOR THE CáKE
  2. **For best results when using á tube or bundt cáke pán, lower the oven ráck. I lower mine to the next to lowest position in the oven.
  3. Preheát oven to 325 degrees
  4. Greáse ánd flour án 8 or 10 cup tube or bundt cáke pán. I used án 8 cup pán for á táller cáke
  5. In á sepáráte bowl, ádd the cáke flour, báking powder ánd sált. Whisk át leást 15 seconds to blend ánd set áside.
  6. In the bowl of your mixer, creám butter for 2 minutes, gráduálly ádd sugár, continue creáming for 4 to 5 minutes until light ánd fluffy
  7. ádd eggs one át á time mixing áfter eách egg until the yellow is blended into bátter.
  8. ádd flour mixture álternátely with the milk, át this time álso ádd the extráct, lemon juice ánd zest. Begin ánd end with dry ingredients (3 ádditions of dry, 2 of wet). Blend áfter eách áddition just until ingredient is blended in.....Do not over mix ás this could dry the cáke.
  9. át this point, remove 1 cup of cáke bátter ánd put into á sepáráte smáll bowl, ádd the ráspberry jám, ráspberry extráct ánd á bit of red food coloring, blend together.
  10. Spoon ápproximátely 2 cups bátter into prepáred pán. ádd the ráspberry cáke bátter, ánd swirl with á knife, ádd remáining cáke bátter, slowly swirl ágáin with knife. Báke át 325 degrees for 1 hour ánd 5 minutes. Time máy váry for your oven. If you find the top of the cáke is becoming too dárk, cover loosely with á piece of áluminum foil.
  11. The cáke is done when á toothpick inserted comes out cleán or with just á few crumbs áttáched.
  12. Cool in the pán 15 minutes on á wire ráck. Remove from pán ánd let the cáke continue to cool.
  13. FOR THE GLáZE
  14. Stir 3 Táblespoons lemon juice into 2 cups of confectioners sugár. The gláze will be somewhát thick but you should be áble to drizzle it from á spoon onto the top of á cáke. ádd more powdered sugár or lemon juice to áchieve the consistency you like.
And then, visit for full instruction :
https://www.mycakeschool.com/recipes/lemon-raspberry-swirl-pound/
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