Raspberry Marble Pound Cake 🍒🍰✨

4 In the bowl of a stand mixer fitted with the paddle attachment combine the butter remaining 2½ cups sugar and salt . Beat on medium speed for about 6 minutes until light and fluffy. Scrape the sides and bottom of the bowl with a rubber spatula and beat again for 12 minutes until fully incorporated. Add the eggs one at a time beating well after each addition. Reduce the mixer speed to low and add the buttermilk and vanilla .
5 Add a third of the flour mixture and beat on medium speed until incorporated. Add half of the sour cream and beat until incorporated. Continue alternating additions of flour and sour cream scraping down the sides of the bowl between each addition. Beat on medium speed after all of the flour is incorporated for about 1 minute until the batter is well combined.
6 Transfer a third of the
batter to a medium bowl and add the cooled raspberry purée folding to incorporate. Add the pink food coloring if using .
7 Grease a 12inch Bundt pan with nonstick spray and dust with flour .
8 Scoop half of the plain batter into the prepared Bundt pan. Scoop the raspberry batter on top using an offset spatula or the back of a spoon to smooth evenly. Scoop the remaining plain batter on top of the raspberry layer and smooth evenly. Using a skewer or knife swirl the batters together .
9 Bake the cake for 7585 minutes or until a cake tester inserted into the center comes out clean . Let the cake cool in the pan for 20 minutes then invert onto a plate and unmold from the pan. Let cool completely on a wire rack about 1 hour .
10 While the cake is cooling make the cream cheese icing In a large bowl combine the cream cheese and butter . Whip with an electric hand mixer until smooth 12 minutes. Add the powdered sugar and whip on mediumlow speed until incorporated scraping down the sides of the bowl as necessary. Add the vanilla salt and heavy cream as needed and whip until the icing is smooth and thick yet pourable .
11 Pour the icing over the top of the cooled cake letting it drip down the sides. Arrange the raspberries around the top of the cake spacing evenly . Let the icing set completely about 30 minutes then dust with powdered sugar .
Enjoy every sweet bitemy wonderful followers!