Lemon Pound Cake with Raspberry Swirl

Lemon Pound Cake with Raspberry Swirl
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  1. Serves 12
  2. 2/3 cup butter, softened
  3. 2 cups granulated sugar
  4. 2/3 cup sour cream
  5. 4 eggs
  6. 2 cups flour, sifted
  7. 1/4 teaspoon baking soda
  8. 4 teaspoons McCormick® Raspberry Extract
  9. 20 drops McCormick® Red Food Color
  10. 1 teaspoon McCormick® Pure Lemon Extract
  1. Preheat oven to 325°F. Beat butter, granulated sugar and sour cream in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Gradually beat in flour and baking soda on low speed until just blended.
  2. Remove 1 cup of the batter to small bowl. Stir in raspberry extract and red food color. Stir lemon extract into remaining batter. Pour 1/2 of the lemon batter into greased and floured 9x5-inch loaf pan. Top with 1/2 of the raspberry batter. Repeat layers. Run a knife through batter to swirl raspberry batter into lemon batter.
  3. Bake 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan; cool completely on wire rack.
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