Home Cakes Copycat Starbucks Raspberry Swirl Moist Pound Cake Recipe

Copycat Starbucks Raspberry Swirl Moist Pound Cake Recipe


Copycat Starbucks Raspberry Swirl Moist Pound Cake Recipe: Tangy, dense lemon pound cake swirled with raspberries and topped with a sweet lemon icing.

No matter how many sweet treats I have at home, the ones at Starbucks always draw me in. The desserts are always sweeter on the other side right?

Plus sweets go so well with a rich, dark cup of coffee. One that goes especially well is the Starbucks Raspberry Swirl Moist Pound Cake Recipe. It’s perfect for an afternoon pick me up.

To recreate that ultra moist pound cake recipe at home I used 4 whole eggs.

Normal people go to Starbucks once a day for coffee. I go for the sweets!  I’m tired of the weird looks, so I decided to create my own version of their Moist Pound Cake Recipeat home. It tastes very similar and is easier to make than it looks!

Copycat Starbucks Raspberry Swirl Moist Pound Cake Recipe

Raspberry Swirl Pound Cake

Buttery pound cake swirled with raspberries, and topped with a sweet glaze.

5 from 3 votes


Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Servings: 12
Calories: 427kcal
Author: Krystle Smith


Pound Cake

  • 1 Cup 2 Sticks Butter, Softened
  • 2 Cups All Purpose Flour
  • 1 Cup Sugar
  • 4 Eggs
  • Pinch of Salt
  • 1 Teaspoon Lemon Juice Freshly Squeezed
  • Cup Seedless Raspberry Jam
  • Red Food Coloring


  • 8 Ounces Cream Cheese Softened
  • 1 Cup Powdered Sugar
  • 1 Teaspoon Lemon Juice Freshly Squeezed
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For the cake

  • Preheat oven to 350 degrees F. Spray a loaf pan with non stick cooking spray and dust lightly with flour.
  • In a large bowl beat butter and sugar until fluffy. Stir in eggs, lemon juice, and salt. Gradually stir in flour. Stir until just combined.
  • Pour around ⅓ of the batter into a separate bowl. Stir in raspberry jam and food coloring.
  • Alternate layers of white and red batter into your loaf pan. Bake for 55-60 minutes. Cool for 15-20 minutes.

For the Icing

  • Beat softened cream cheese until light and fluffy. An electric mixer or a wooden spoon will work just fine.
  • Add lemon juice. Gradually add powdered sugar.
  • Spread over cooled cake.


Calories: 427kcal | Carbohydrates: 50g | Protein: 5g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 75mg | Sodium: 264mg | Potassium: 84mg | Fiber: 1g | Sugar: 32g | Vitamin A: 1010IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg
Tried this recipe? I want to see!Mention @BakingBeautyBlog or tag #BakingBeauty!

You may also enjoy:

Starbucks Strawberries and Cream Frappuchino

Starbucks Cinnamon Dolce Latte

Copycat Cosmic Brownies

Yummy Raspberry Recipes from Blogs I Frequent:
Raspberry Smore Pie via Grandbaby Cakes
Watermelon Raspberry Slushies via Averie Cooks
Raspberry Cheesecake Cupcakes via Inside Bru Crew Life
Brownie Hearts with Raspberry Buttercream via A Farm Girl Dabbles
Lemon Cupcakes with Raspberry Curd via Smells Like Home

What do you think of my Copycat Starbucks Raspberry Swirl Moist Pound Cake Recipe? What’s your favorite food or beverage at Starbucks?

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