A pretty awesome dessert – pink swirls of raspberry in a moist lemon pound cake.
2/3 cup butter, softened
2 cups granulated sugar
2/3 cup sour cream
2 cups flour, sifted
1/4 teaspoon baking soda
4 teaspoons McCormick® Raspberry Extract
20 drops McCormick® Red Food Color
1 teaspoon McCormick® Pure Lemon Extract
Heat oven to 325 degrees 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.
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 9 x 5-inch loaf pan.
Top with 1/2 of the raspberry batter.
Run a knife through batter to swirl raspberry batter into lemon batter.
Bake for 1 hour or until a wooden pick inserted in center comes out clean.
Cool in pan for 10 minutes.
Remove from pan; cool completely on wire rack.
Prep Time: 20 min | Cook Time: 1 hr | Serves: 12
Cooking Tip: For easier measurement, 1/4 teaspoon food color = 20 to 25 drops
Garnishing Tip: For a sweet garnish, drizzle pound cake with Raspberry Glaze.
Mix 1 1/2 cups confectioners’ sugar, 1 tablespoon water and 2 teaspoons McCormick®
Raspberry Extract in medium bowl until well blended. Drizzle over cooled cake.
Nutritional information (amount per servings) Total Calories: 346 Sodium:
135mg Fat: 14g Carbohydrates: 50g Cholesterol: 98mg Protein: 5g Fiber: 1g
Recipe and photo credit (used with permission):