Mile High Raspberry Lemon Pound Cake

This tangy, moist mile high pound cake has a swirl of raspberries running through it and a delicious lemon raspberry glaze!

2 cups (4 sticks) butter, room temperature
4 cups sugar
1 1/2 packages (12 oz) cream cheese, room temperature
1 teaspoon salt
1 tablespoon vanilla extract
2 tablespoons lemon extract
1 teaspoon baking powder
Zest of 2 lemons, finely minced
8 large eggs, room temperature
1/3 cup lemon juice
4 ½ cups cake flour or White Lily All Purpose Flour
Raspberry Filling (recipe below)
Fresh raspberries, to serve

Prepare Raspberry Filling. Preheat oven to 300°F. Prepare Old Country Kitchenware square tube pan by fitting a parchment paper square between the two pieces and brushing with pan coat. Beat butter and sugar in the bowl of a stand mixer until pale, light and fluffy (about 6 minutes at medium speed). Add ½ cup flour, cream cheese, salt, baking powder, lemon zest, and extracts and beat until combined. Scrape the bottom and sides of the mixing bowl. With the mixer running at low speed, add 1 egg and beat until fully incorporated. Repeat with each egg, beating well after each addition. Beat in lemon juice. Add the rest of the flour in 2 additions, beating on low until it just disappears. Scrape the bottom and sides of the bowl and beat for another 15 seconds. Layer about 1/3 of the batter into the pan, then layer 1/2 of the Raspberry Filling. Layer another 1/3 of the cake batter, then the rest of the filling, then top with remaining 1/3 cake batter. With a butter knife, swirl the filling gently, scooping from the bottom up. Shake to settle the batter. Place on middle rack of oven with a baking sheet on the rack below it to catch any drips. Bake 2 3/4 to 3 hours or until a skewer inserted into the cake comes out clean. Let the cake cool until the pan is cool enough to handle. To unmold, place it over a metal can and push down to remove the outer piece. Once the tube is cool enough to touch for 4 seconds, lift or turn the cake out onto a wire rack to cool completely.

Raspberry Filling

2 x 12 oz bag frozen raspberries
1 cup sugar
1/4 cup lemon juice

Can be done ahead. In a pot, cook raspberries, lemon juice, and sugar on medium heat, stirring and mashing, for 15 minutes, or until berries are broken down and mixture is thick with no visible liquid pooling. Let cool to room temperature. Reserve 1/3 cup filling for glaze.

Lemon Raspberry Glaze

3 cups powdered sugar
1 tsp vanilla extract
1 tsp lemon extract
1 tsp raspberry extract (optional, if you can find it)
1/3 cup Raspberry Filling, plus a little more

Loosen Raspberry Filling with a splash of water and strain out seeds. Beat sugar, extract and strained Raspberry Filling with an electric mixer. Add more liquid a spoonful at a time until you reach the desired consistency. If a thicker icing is desired, add more powdered sugar. If a thinner icing is desired, add more liquid, one spoonful at a time. Slowly pour over cooled cake. Top with fresh raspberries.