1. Preheat oven to 350 degrees.
2. Lightly grease a 9x5 loaf pan with non-stick spray.
3. In a medium bowl, whisk together milk, eggs, vanilla and 1/4 tsp lime extract. Set aside.
4. Place raspberries in a fine mesh strainer.
5. Using a spatula or a wooden spoon push and mash the raspberries through strainer over a bowl.
6. Discard the seeds and pith left in strainer.
7. Blend together the raspberry juice and all fruit spread. Set aside.
8. Fit your stand mixer with paddle attachment.
9. Sift flour, sugar and baking powder into the stand mixer bowl. Turn mixer on low.
10. Add in softened butter and mix on low until the flour/butter mixture has combined.
11. With mixer on low, slowly pour in eggs mixture into the mixing bowl in a steady stream.
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13. Continue to beat on low until thoroughly mixed.
14. Pour batter into prepared loaf pan.
15. Slowly pour raspberry juice mix over batter in a stream.
16. Swirl juice into the batter using a knife.
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18. Bake for 40-45 minutes or until a toothpick inserted into the middle comes out clean.
19. Remove from oven and allow to cool in loaf pan for 10-15 minutes on a wire rack.
20. Turn out of pan and allow to cool completely.

For Frosting:

1. In a stand mixer fitted with whisk attachment, beat together softened butter, cream cheese and 1/4 tsp lime extract until smooth.
2. Slowly add in powdered sugar and combine until smooth.
3. Spread over the top of the cooled pound cake.
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5. Chill for 1 hour before slicing and serve.