Easy Raspberry Swirl Pound Cake

We made it to the end of the week and quite honestly I couldnt be more pumped for the weekend. I had a loooooong week of work! Ill be heading back home tonight after a week of shooting food promo videos in Scottsdale AZ. Obviously Im most excited to see my pups and definitely my own bed!
Ingredients
1 and 34 cups 219g allpurpose flour spooned leveled
12 teaspoon baking powder
12 teaspoon salt
1 cup 226g unsalted butter softened to room temperature
1 cup 200g granulated sugar

4 large eggs at room temperature
12 cup 120g fullfat sour cream at room temperature
1 teaspoon pure vanilla extract
12 teaspoon almond extract optional but recommended!
13 cup 110g raspberry jampreserves
optional lemon icing raspberry icing or vanilla icing
Instructions
Preheat the oven to 350F 177C and grease a 95inch loaf pan.
Make the cake Whisk the flour baking powder and salt together in a large bowl. Set aside.
With a handheld or stand mixer fitted with a paddle or whisk attachment beat the butter and sugar together on high speed until creamy about 1 minute. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed add the eggs one at a time then add the sour cream vanilla and almond extracts. Beat on mediumhigh speed until combined. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed slowly add the dry ingredients. Beat everything just until incorporated. Do not overmix.
Spoon 12 cup of batter into a smaller bowl. Stir in raspberry jam.
Spoon most about 23 of the plain batter into the prepared loaf pan followed by all of the raspberry batter. Then spread the remaining plain batter on top as best you can. Using a knife swirl the layers together. Bake for 55 minutes to 1 hour 10 minutes. I like to loosely cover the loaf with aluminum foil halfway through to prevent heavy browning on top. Pound cakes are dense and therefore take awhile in the oven. Baking times vary so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out mostly clean with zero raw batter. Remove the cake from the oven and set on a wire rack. Allow to cool completely before slicing icing and serving.
Cover and store leftover cake at room temperature for up to 5 days