Copycat Starbucks Raspberry Swirl Pound Cake

Preheat oven to 350 degrees. Grease & flour a 9x5 loaf pan.

Mix cake mix, butter, milk and eggs just until combine. With mixer on medium, beat an additional 2 minutes.

Remove ⅓ of the batter and stir in raspberry spread and food coloring.

Add lemon juice to the white batter and stir.

Starting with white batter, alternate layers of red and white.

Bake 55-60 minutes or until a toothpick comes out clean. Cool completely.

Beat cream cheese on medium-high speed until light and fluffy. Add powdered sugar and lemon juice beating until smooth and creamy. Spread over cooled loaf.