Copycat Starbucks Raspberry Swirl Pound Cake - cooking recipe

Ingredients

POUND CAKE
1 (18 ounce) box poundcake mix
1/4 cup softened butter
2 eggs
2/3 cup milk
1 teaspoon lemon juice
1/3 cup seedless raspberry spreadable fruit
6 drops red food coloring (optional)
ICING
8 ounces softened cream cheese
1 cup powdered sugar
1 teaspoon lemon juice

Preparation

Preheat oven to 350\u00b0F.
Grease and flour 9x5-inch loaf pan.
Combine cake mix, milk, eggs and butter and slowly beat until incorporated (30 seconds). Beat at medium and additional 2 minutes.
Transfer about 1/3 of batter to another bowl.
Add raspberry spread and food coloring to new bowl and stir to mix well.
Add lemon juice to first bowl and mix well.
Add a layer of white batter to pan. Add alternating layers of red and white.
Bake 55-60 minutes.
Allow to cool.
Beat cream cheese on medium-high speed until light and fluffy (4-5 minutes).
Add powdered sugar and mix until combined.
Add lemon juice mixing on low until smooth.