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 all-purpose 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 325°F (160°C) 🔥

 2   In a medium saucepan, combine the raspberries, 1 cup sugar, and the water 🍇💧. Bring to a boil over medium-high heat, stirring occasionally and mashing the raspberries with the back of a wooden spoon. Reduce heat to medium and cook for 20–25 minutes until slightly thickened. Strain the raspberry mixture through a fine-mesh sieve into a medium bowl, discarding the seeds. Cover and set aside to cool at room temperature or in the refrigerator.