Raspberry Lemon Pound Cake

Ingredients
Pound Cake
1 1/2 c. general flour
1/4 tsp. bicarbonate
1/4 tsp. salt
1 c. refined sugar
1/2 c. (1 stick) butter, softened
4 oz. cheese, softened
1 tsp. grated lemon rind
3 giant eggs, temperature
2 tsp. flavoring
1 (6-oz.) instrumentation raspberries
Glaze
1/2 c. confectioners' sugar
5 tbsp. cream

1 tbsp. seeded raspberry jamDirections
Make the Cake: heat kitchen appliance to 325 degrees F. Grease and lightly flour 8 1⁄2"-x-4 1⁄2" loaf pan.
In a giant bowl, whisk along flour, bicarbonate, and salt. in an exceedingly second bowl, with mixer on medium speed, beat sugar, butter, cheese, and lemon rind till sleek. hammer in eggs, one at a time, scraping aspect of bowl PRN and hammer in vanilla. In 2 batches, hammer in flour mixture till simply combined. Fold in raspberries with a spatula.
Transfer batter to a ready loaf pan and sleek prime. Bake till a strip inserted into center comes out clean, one hour five minutes to one hour ten minutes. Cool for tenminutes on wire rack. Loosen aspect with atiny low knife and invert onto rack. Let cool.
Make the Glaze: in the meantime, in an exceedingly liquidizer, purée confectioners' sugar, cream and jam, scraping down the perimeters PRN. Drizzle glaze over cooled cake and serve.
Nutritional info (per serving): Calories 355; macromolecule 5g; sugar 45g; Total Fat 18g; Saturated Fat 10g; Dietary Fiber 2g; Na 220mg