Raspberry Lemon Pound Cake
1 1/2 c. all-purpose flour
1/4 tsp. baking soda
1/4 tsp. salt
1 c. granulated sugar
1/2 c. (1 stick) Butter, softened
4 oz. cream cheese, softened
1 tsp. grated lemon zest
3 large eggs, room temperature
2 tsp. vanilla extract
1 (6-oz.) container raspberries
1/2 c. confectioners’ sugar
5 tbsp. heavy cream
1 tbsp. seedless raspberry jam
Make the Cake: Preheat oven to 325 degrees F. Grease and lightly flour 8 1⁄2″-x-4 1⁄2″ loaf pan.
In a large bowl, whisk together flour, baking soda, and salt. In a second bowl, with mixer on medium speed, beat sugar, butter, cream cheese, and lemon zest until smooth. Beat in eggs, one at a time, scraping side of bowl as needed and beat in vanilla. In two batches, beat in flour mixture until just combined. Fold in raspberries with a spatula.
Transfer batter to a prepared loaf pan and smooth top. Bake until a toothpick inserted into center comes out clean, 1 hour 5 minutes to 1 hour 10 minutes. Cool for 10 minutes on wire rack. Loosen side with a small knife and invert onto rack. Let cool.
Make the Glaze: Meanwhile, in a blender, purée confectioners’ sugar, cream and jam, scraping down the sides as needed. Drizzle glaze over cooled cake and serve.