Swirled Lemon Raspberry Poundcake with Raspberry Glaze

I can describe this cake in two words--- "Dangerous Stuff!"

This is so, so moist and has two of my favorite ingredients, lemon and raspberries. I am trying to eat relatively well, but I made this to give some to a friend and some to the kids and I just wanna eat it all. Even Sabrina, who won't usually try new desserts, likes it. One of my new favorite cakes, thanks to Juliana at Piece, Love, & Cooking. The recipe has the word swirled in it and Juliana's looks marbled, but the directions don't say to marble it so I didn't think about doing it. I did the glaze a little differently. I tried a bit of cake with and some without any glaze and it was great both ways.   



Swirled Lemon Raspberry Poundcake with Raspberry Glaze

For the Poundcake:

1 c. unsalted butter, softened
1 (8-oz.) pkg. of cream cheese, softened
1/2 c. lemon curd
1 1/2 c. sugar
4 Eggs
2 t. vanilla
1 T. lemon zest
3 T. lemon juice
2 c. flour
1 1/2 t. baking powder
1 t. salt

For the Raspberry Filling:

1c. frozen raspberries
1/4 c. raspberry jam
2 T. lemon juice
1/4 c. powdered sugar

For the Raspberry Glaze:

2 c. powdered sugar, sifted
2 T. raspberry filling
1/2 c. raspberry jam
2 t. lemon juice
3 T. milk
1/2 t. vanilla  

Preheat the oven to 325° and spray a Bundt pan with Pam, and then set aside.

To Make the Raspberry Filling: Combine all of the ingredients in a small saucepan over medium-low heat. Break up any large raspberry chunks. Once the mixture has come to a bubble, remove from the heat and let it cool completely before adding it to the cake.

To Make the Poundcake: In a mixer, cream together the butter, cream cheese, and lemon curd. Pour in the sugar and mix until fluffy and smooth. Add the eggs, one at a time, mixing each one until it is incorporated before adding the next egg. Next, add in the vanilla, lemon zest, and lemon juice. Beat to combine. While ingredients are mixing, whisk together the flour, baking powder, and salt. Slowly add this flour mixture into the wet mixture. Mix until just incorporated.

Layering & Baking the Poundcake:  Put 2 T. raspberry filling aside for use in glaze. Pour ¼ of the batter into the prepared bundt pan and smooth it over, making sure it is completely even. Next, spoon half of the cooled raspberry filling on top of the batter (try to keep the filling in the middle, so that it doesn’t spill out while baking). Repeat by topping the filling with ½ of the remaining batter and smooth once again. Spoon the rest of the raspberry filling over the batter and finally top with the remaining ¼ of the Poundcake batter. Smooth one last time. You should have three layers of lemon Poundcake separated by two layers of raspberry filling. Bake the cake for roughly an hour or until a toothpick inserted into the center comes out clean. Let the cake cool completely before pouring on the glaze.

Combine the powdered sugar, raspberry jam, milk, zest, and vanilla in a bowl and whisk until it is completely combined and smooth. Pour the glaze over the cooled cake. Let the glaze harden for 15-20 minutes before you cut and serve.