Okay so Starbucks are everywhere. My daughter loves the place. I myself enjoy a simple coffee with cream and sugar, not a Grande Caramel Macchiato Latte with Madagascar cinnamon topped with whipped cream from organic cows who are massaged daily. My coffee is well, just coffee. But Starbucks is also known for great treats to go with your Jumbo Grande “I think this is coffee” drink.
One of these is Raspberry Swirl Pound Cake. There are plenty of copycat version of this very rich and dense pound cake on the web. So I might as well add my version. Don’t want to be left out. Back in the summer, my neighbor Lindsay blessed me with about two gallons of fresh raspberries.
I made lots of recipes with the fresh raspberries including Raspberry Ricotta Cheesecake Squares and Cranachan with Fresh Raspberries, but also froze a few bags. Raspberries freeze great. So when I decided to make this pound cake I had fresh frozen raspberries at the ready. This recipe makes a very dense cake. It is more like bread than a cake. Either way it goes great with your morning coffee even when your coffee has more calories than a slice of this Raspberry Swirl Pound Cake.
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- 2 sticks butter softened
- 1/4 cup milk
- 3 eggs
- 1 tsp Rodelle Vanilla extract
- 1/2 tsp lime extract divided (optional)
- 1 1/2 cup cake flour like King Arthur
- 3/4 cup sugar
- 3/4 tsp . baking powder
- 1/2 cup raspberries
- 1 tbsp Polaner All Fruit Raspberry Spread no seeds
- 1/2 stick butter softened
- 1/4 cream cheese 1/3 less fat softened
- 1 cup powdered sugar
- Preheat oven to 350 degrees.
- Lightly grease a 9x5 loaf pan with non-stick spray.
- In a medium bowl, whisk together milk, eggs, vanilla and 1/4 tsp lime extract. Set aside.
- Place raspberries in a fine mesh strainer.
- Using a spatula or a wooden spoon push and mash the raspberries through strainer over a bowl.
- Discard the seeds and pith left in strainer.
- Blend together the raspberry juice and all fruit spread. Set aside.
- Fit your stand mixer with paddle attachment.
- Sift flour, sugar and baking powder into the stand mixer bowl. Turn mixer on low.
- Add in softened butter and mix on low until the flour/butter mixture has combined.
- With mixer on low, slowly pour in eggs mixture into the mixing bowl in a steady stream.
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- Continue to beat on low until thoroughly mixed.
- Pour batter into prepared loaf pan.
- Slowly pour raspberry juice mix over batter in a stream.
- Swirl juice into the batter using a knife.
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- Bake for 40-45 minutes or until a toothpick inserted into the middle comes out clean.
- Remove from oven and allow to cool in loaf pan for 10-15 minutes on a wire rack.
- Turn out of pan and allow to cool completely.
- In a stand mixer fitted with whisk attachment, beat together softened butter, cream cheese and 1/4 tsp lime extract until smooth.
- Slowly add in powdered sugar and combine until smooth.
- Spread over the top of the cooled pound cake.
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- Chill for 1 hour before slicing and serve.
Please join me and bring your blog posts to Throwback Thursday’s! with Alli @ Tornadough Alli. I have joined Alli in co-hosting this fun link party.
I also will be bringing this recipe to Freedom Fridays, Friday Favorites, Fiesta Friday, Weekend Potluck, What’s Cooking Wednesdays. Checkout my Link Parties Page for other great places to find new recipes.
Recipe modified from Starbuckresturantathome.com
Sockmonkey's Kitchen says
oh MY! YUMMY!!! The only thing better would be if it were to magically appear in my kitchen 😉 Thanks for making my stomach growl! =0)
Quinn Caudill says
Your welcome and I wish I could send it through email. Thanks for stopping by.
Carlee says
That does look dense and delicious. Sometimes you need a little pseudo coffee to feel like a treat, but I am generally a black coffee made from my cheap drip pot kind of a girl! 😉
Quinn Caudill says
Me too. I have a 4 cup coffee maker. I use a mix of hazelnut and Colombian decaf. Cream and sugar and I am ready to go. Three weeks costs me about 8 bucs instead of 4.00 a day
Johanne Lamarche says
Raspberry and lime = swoon! And so pretty!
Quinn Caudill says
The lime extract is pretty cool. I had bought it earlier in the summer from my cake decorating specialty shop.for a recipe I never made. Tasted great in this cake especially the frosting.
Shari says
Your post cracked me up! 🙂 The recipe looks incredible! I love how dense and moist it is, and of course the frosting. I have a friend that visits every year who loves raspberries so am pinning this to make for her when she is here. Thanks, Quinn!
Quinn Caudill says
At least I made someone laugh. I’m not sure if I’m amusing with my writing or just an idiot.. The frosting is awesome especially with the lime extract.
Julie is Hostess At Heart says
This cake blows my mind. It is gorgeous, and I can see it is so moist and delicious!
Quinn Caudill says
Thanks Julie. BTW I am will be sending you an email. :))
Edible Reflections says
I love the look of this pound cake. Thank you for sharing at Fiesta Friday! 🙂
Quinn Caudill says
Thanks they turned out pretty good. Happy FF!
Kaila (GF Life 24/7) says
This looks even better than the bread display at Starbucks! I love how beautiful this bread is with the raspberry swirl, and the texture looks phenomenal. I can see the richness of this treat through my computer screen. Happy FF, and I hope you have a wonderful weekend! 🙂
Quinn Caudill says
Thanks Kaila. I hope you have a great weekend also. Happy FF!
CakePants says
This looks marvelous – so moist and colorful, not to mention waaay better than anything I’ve seen at Starbucks recently! Your description of cows massaged daily made me chuckle 🙂
Quinn Caudill says
Glad I could make you laugh. Have a great weekend. :))
love in the kitchen says
Oh those lucky organic cows that get a daily massage! 😉
Love the gorgeous raspberry swirl pound cake. I’ll be trying this one.
Thanks for coming to Fiesta Friday!!
(Your Fiesta Friday c0-host, Lindy)
Quinn Caudill says
Thanks for co-hosting LIndy. Yeah I had to poke a little fun at the Starbucks crowd. Happy FF!
cookingwithauntjuju.com says
Love all the raspberry filling – sure looks moist and I am sure delicious. Wish I had a piece!
Quinn Caudill says
Love to send you one but it has been long gone. Thanks for stopping by. Hope you have a great week.
Tornadough Alli says
Yum Quinn, this looks so moist and flavorful. I’ve been eyeing it every since you posted it. Too good. Going to have to give this one a go!
Quinn Caudill says
Thanks partner. Give it a try an let me know what you think
iknead2knit says
Love anything with raspberries! Thanks for sharing.
Quinn Caudill says
Me too. Thanks for stopping by. Check out my other raspberry creations on thw blog.
Winnie says
This is a mouth-watering cake!! It looks absolutely FANTASTIC
Quinn Caudill says
Thanks Winnie. It is a great cake
FrugalHausfrau says
num num num! this looks amazing, Quinn~
Quinn Caudill says
Thanks Mollie.
danitacarr says
Wow!…this looks amazing! Thanks for sharing! #SmallVictories
Quinn Caudill says
Thanks glad to share. :))
dishofdailylife says
This looks SO delicious! Pinned it for later and sending some other foodie love your way! I wish I had a slice right now!
Quinn Caudill says
Thanks Michelle, You are the best. Have a great weekend.
Angie says
Hey! I resent that “I think this is coffee drink.” I happen to like caramel macchiato 🙂 But your pound cake definitely wins. I’d rather buy it from you than Starbucks.
Quinn Caudill says
Thanks Angie. My daughter loves the stuff. Just give me coffee, cream and sugar. :))
Lili says
Beautiful cake and swirls! Sounds delicious!
Like the new format on your blog too! 🙂
Quinn Caudill says
Thanks for the kind comments Lili. It’s getting there.