Raspberry Swirl Pound Cake

1 cup unsalted butter, room temperature 1 cup sugar 4 large eggs ¼ tsp salt 2 tsps pure vanilla extract ¼ cup sour cream 2 cups all-purpose flour ½ tsp. baking powder 1 Tbsp. lemon juice ⅓ cup seedless raspberry fruit spread Preheat oven to 350°F. Grease 9x5inch loaf pan and line with parchment paper. Set aside. In bowl of stand mixer fitted with paddle attachment cream butter and sugar together at medium speed until pale and fluffy, about 4 minutes. Add eggs one at time and beat well for about 30 seconds after adding each egg. Add salt, vanilla extract and sour cream. In small bowl combine flour and baking powder. With stand mixer running on low add 1 cup of flour mixture, beat for 30 seconds. Add second cup and beat for 30 seconds. Transfer 1/3 of batter into another bowl. Add raspberry jam and beat until combined. Add 2-3 drops of gel food color if desired. Add lemon juice to other dough and beat until combined. Add layer of white batter to your loaf pan. Top with pink dough and finish with white dough. Use knife to swirl doughs together lightly. Bake for 60-65 min or until skewer inserted in center comes out clean with only few crumbs attached. If your pound cake browns too quickly cover with aluminum foil. Let cake cool in the pan for 15 minutes. Lift out of pan and let it cool completely on cooling rack.