Raspberry Swirl Pound Cake
INGREDIENTS
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3 1/4 cups sugar, divided
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1 cup fresh raspberries
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3 tablespoons peach nectar
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1 1/2 cups butter, softened
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1 cup sour cream
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1 teaspoon lemon zest
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1 teaspoon vanilla extract
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5 large eggs
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1 large egg yolk
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3 1/4 cups all-purpose flour
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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Peach-Almond Glaze
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2 tablespoons sliced almonds
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Sweetened whipped cream
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Fresh raspberries
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