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Yummy, moist cream cheese pound cake with a ribbon of raspberry filling in the middle and topped with a delicious raspberry cream cheese glaze.

I got the idea for this cake from Sally’s Baking Addiction. However, I made it my own by using a my cream cheese pound cake recipe as the base and adding a raspberry cream cheese glaze. It’s similar to my delectable Southern Living Strawberry Swirl Pound Cake. I hope you enjoy it as much as my friends and I did.

Rasp-dulgent Cream Cheese Pound Cake Loaf

Usually I don’t think of plain or fruit infused cakes or breads as indulgent. The sacred word, indulgent, is saved for chocolate cake or cakes or breads containing chocolate. However, that changed with this moist raspberry cake.

As the first bite of this raspberry swirl pound cake went through my lips and to my hips, my first thought was INDULGENT. Yes, this cake was indulgence in a loaf pan. It was indulgent and chocolate was not involved. Who knew?????

Raspberry Vanilla Almond Pound Cake

What makes this cake so indulgent is how the swirl of raspberry blends with the vanilla almond flavor of the pound cake. Yes, it’s a yummy union of flavors.

Add to that, the fact that raspberry swirl pound cake is a perfectly moist, dense cake that’s topped with a to die for raspberry cream cheese glaze. It all just comes together to create a completely indulgent experience.

Easy Cake Baking Recipe

On top of all its indulgence and deliciousness, this cake is an easy, from scratch cake bake. It’s the simplest of cream cheese pound cake recipes with raspberry preserves or jam swirled in. It’s a huge bake for your buck.

Raspberry Pound Cake Key Ingredients

cream cheese at room temperature – room temperature cream cheese is so much easier to fold in.
butter at room temperature – like cream cheese, room temperature butter is so much easier to fold in.
sugar
eggs at room temperature – room temperature eggs allow the eggs to mix well with the batter.
all purpose flour sifted – sifted flour is easier to mix into other ingredients when making batters and doughs.
vanilla extract
almond extract
raspberry jam or preserves
powdered sugar sifted – sifting your powdered sugar gets out all the little lumps.
milk at room temperature

Tools Used In Moist Raspberry Cake

Loaf Pan I used a fancy Nordic Ware Jubilee loaf pan. Any regular sized loaf pan will do.
Sifter for flour
Dry Ingredient Measuring Cups
Measuring spoons
Spatula long and sturdy
Stand or Hand Mixer

Freezing Raspberry Swirl Pound Cake

This pound cake freezes so well, so bake ahead of time and freeze or freeze the leftovers. I baked this raspberry pound cake this weekend and am freezing it for a brunch next weekend.

It’s so easy to freeze. Just follow these steps:

1. Cool Pound Cake Completely

Wrapping a warmed cake can cause condensation to form underneath the plastic and cause the surface of the cake to turn soggy.

2. Wrap Cooled Cake in Plastic Wrap

Make sure cake is wrapped tightly. This will help keep it fresh.

3. Wrap Cake A Second Time In Aluminum Foil

This ensures no moisture will seep in.

4. Seal The Wrapped Cakes In A Freezer Bag Or Container

5. Place In Freezer Up To 6 Months

Raspberry Swirl Pound Cake Final Thoughts

A truly indulgent cake that blends raspberry jam/preserves with the goodness of vanilla almond cream cheese pound cake. You will love the flavor and how easy it is to make. It is a perfect cake for anytime of the year, especially Valentine’s.

In case you have any queries regarding the recipe feel free to reach out via the comment section or the contact page. Also, if you have tried this recipe, I would love to hear about your experiences.

I have linked to our related recipes below and I’m sure you will love them.

More Fruit Pound Cake Recipes

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