Raspberry Swirl Pound Cake
Moist pound cake with swirls of vanilla and raspberry and topped with cream cheese icing.
|Calories 430||Calories from Fat 140|
|% Daily Value*|
|Total Fat 16g||25%|
|Saturated Fat 9g||45%|
|Trans Fat 0g|
|Total Carbohydrate 69g||24%|
|Dietary Fiber 1g||4%|
|*Percent Daily Values are based on a 2,000 calorie diet.|
|**Each caffeine value is an approximate value.|
Contains: Milk, Egg, Soy, Wheat
Nutrition information is calculated with data provided by the suppliers who manufacture food and beverage items for Starbucks Coffee Company. Variations may exist due to periodic changes in formulations.
Nutrition information is calculated with data provided by the suppliers who manufacture food and beverage items for Starbucks Coffee Company. Variations may exist due to periodic changes in formulations. Serving sizes may vary from those used to calculate nutrition information. We attempt to provide product information that is as complete as possible. Product changes or new product introductions may cause this information to become outdated or incomplete. Data is rounded to meet current U.S. FDA NLEA guidelines. Percentage data for vitamins and minerals refers to percentage of U.S. Daily Values for a 2,000 calorie diet. Products may vary from location to location. Our foods and beverages are produced and stored in environments where known allergens are present.
cake mix (sugar, enriched flour bleached [wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid], nonfat milk, food starch-modified, leavening [baking soda, sodium aluminum phosphate, monocalcium phosphate], egg whites, maltodextrin, wheat starch, salt, pea fiber, corn flour, datem, mono & diglycerides, propylene glycol mono & diesters of fatty acids, guar gum, soy lecithin, sodium stearoyl lactylate, soybean oil, tricalcium phosphate, glycerol monooleate, oleoresin turmeric [as spice and coloring], oleoresin paprika [as spice and coloring], polysorbate 60, natural flavor, ascorbic acid [as dough conditioner], citric acid), lite sour cream (milk and milk fat, nonfat milk, food starch, gum acacia, guar gum, locust bean gum, carrageenan, whey, lactic acid, citric acid, phosphoric acid, natamycin), water, cream cheese icing (sugar, cream cheese [pasteurized milk and cream, cheese cultures, salt, carob bean gum], palm oil, corn starch, dextrose, food starch-modified, propylene glycol, mono & diglycerides with citric acid as preservative, water, salt, maltodextrin, potassium sorbate as preservative, polysorbate 60, natural flavors, soybean oil, invert sugar, corn oil, beta carotene as color, alpha tocopherols as preservative), sugar, vegetable shortening (palm and canola oil), raspberry filling (sugar, raspberries, water, natural flavors, pectin, locust bean gum), palm kernel and palm oil, lemon zest (lemon peel, sugar and lemon oil), milk, color, whey, cultured buttermilk, lactose, natural flavor, soya lecithin, soybean oil, pan spray (soy lecithin, [contains one or more of the following: canola oil, palm oil, soybean oil, natural flavor, mineral oil]).
The simplicity of the pound cake has allowed for some delicious innovation in our bakery. This delightfully straightforward treat satisfies on its own, but with swirls of raspberry and sweet vanilla throughout and topped with a layer of cream cheese icing? Prepare to swoon.
Did you know
Bakers in the French region of Brittany, where weight is measured in kilograms instead of pounds, call the pound cake “quatre-quarts,” or four fourths.