Raspberry Marble Pound Cake 🍒🍰

Raspberry Marble Pound Cake 
Ingredients for 12 servings
16 oz fresh raspberries 450 g 
3 ½ cups granulated sugar 700 g divided 
¼ cup water 60 mL 
3 ½ cups allpurpose flour 435 g sifted plus more for dusting 
1 ½ teaspoons baking powder 
½ teaspoon baking soda 
4 sticks unsalted butter room temperature 
1 teaspoon kosher salt 
6 large eggs room temperature 
½ cup buttermilk 120 mL 
2 teaspoons vanilla extract 
½ cup sour cream 120 mL 
1 teaspoon pink gel food coloring optional 
Nonstick cooking spray for greasing 
Cream Cheese Icing
4 oz cream cheese 110 g room temperature 
1 tablespoon unsalted butter room temperature 
2 cups powdered sugar 220 g plus more for dusting 
½ teaspoon vanilla extract 
1 pinch kosher salt 
1 tablespoon heavy cream 
10 fresh raspberries 
Preparation
1 Preheat the oven to 325F 160C 
2 In a medium saucepan combine the raspberries 1 cup sugar and the water . Bring to a boil over mediumhigh heat stirring occasionally and mashing the raspberries with the back of a wooden spoon. Reduce heat to medium and cook for 2025 minutes until slightly thickened. Strain the raspberry mixture through a finemesh sieve into a medium bowl discarding the seeds. Cover and set aside to cool at room temperature or in the refrigerator.
3 In a large bowl whisk together the flour baking powder and baking soda .
4 In the bowl of a stand mixer fitted with the paddle attachment combine the butter remaining 2½ cups sugar and salt . Beat on medium speed for about 6 minutes until light and fluffy. Scrape the sides and bottom of the bowl with a rubber spatula and beat again for 12 minutes until fully incorporated. Add the eggs one at a time beating well after each addition. Reduce the