A pretty awesome dessert – pink swirls of raspberry in a moist lemon pound cake.
Prep: 20 min | Bake: 1 hr | Yield: 12 servings
* For best results, use our Pan Release!
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.
Per serving: Total Calories: 346 Sodium: 135mg Fat: 14g Carbohydrates: 50g Cholesterol: 98mg Protein: 5g Fiber: 1g
Recipe and photo used with permission from:
McCormick
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