Marbled Raspberry Pound Cake

Heat oven to 350 degrees F. Coat a standard loaf pan with nonstick baking spray or butter, ensuring coverage in corners.

Place sugar and salt in a large bowl. Zest lemon into sugar and rub with fingertips to release flavor. Add butter and beat with an electric mixer until fluffy.

Add eggs one at a time, beating well after each addition. Scrape down bowl.

Sprinkle baking powder over surface and mix well. Scrape down sides again. Add 1 cup flour and beat until just combined.

Mash raspberries in a second bowl until mostly broken down. Pour half of cake batter over raspberries without mixing yet.

Add sour cream to the original batter without raspberries and beat to combine. Add 1/4 cup flour and beat until smooth.

Beat raspberry mixture with remaining batter until smooth. Add final 1/4 cup flour and beat until smooth.

Dollop batters in alternating spoonfuls into prepared loaf pan. Create a rough checkerboard pattern. Drop pan on counter to expel air bubbles.

Use a butter knife to make a few figure-8s through batters for marbling effect.

Bake for 50 to 55 minutes until a toothpick comes out clean. Cool in pan for 15 minutes then remove and cool completely on rack.

For glaze, place powdered sugar in a bowl, add raspberry puree or lemon juice, whisk to combine. Add milk a teaspoon at a time to achieve a thick but loose glaze.

Spoon glaze over cooled cake and allow it to drip down the sides. Add sprinkles if desired.

Cake can be stored for 4 to 5 days in the fridge. If the glaze contains no milk, it can be stored at room temperature.