Raspberry Swirl Condensed Milk Loaf With Cream Cheese Icing

Raspberry Swirl Condensed Milk Cake with Cream Cheese Icing
Makes one 8.5" x 4.5" or 9" x 5" loaf

*cake recipe is adapted from @hummingbirdhigh

Ingredients:
For the Raspberry Swirl Condensed Milk Cake:
1 1/3 cups / 167g all-purpose flour (or half AP and half cake flour)
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup / 227g unsalted butter, at room temperature
1/2 cup / 100g caster sugar
3 large eggs, at room temperature
2 teaspoons vanilla extract
3/4 cup sweetened condensed milk, at room temperature
1/4 c raspberry jam

For the Cream Cheese Icing:
4 oz. cream cheese, at room temperature
1 cup / 120g icing sugar, sifted
Pinch of salt
1/4 c heavy cream
3 tsp freshly squeezed lemon juice, plus more if needed

Directions:

Preheat the oven to 325 (F). Prepare your loaf pan by greasing and lining with parchment paper.

In a medium bowl, whisk together flours, baking powder, and salt. Set aside.

In a small bowl or measuring glass, whisk together vanilla extract and condensed milk.

Cream together butter and sugar on medium-high speed until light and fluffy (about 3-5 minutes). Scrape down the sides of the bowl.

With your mixer on low, add 3 eggs, one at a time, fully incorporating each before adding the next. Scrape down the bowl after each egg.

With your mixer on the lowest setting, add the dry ingredients in 3 parts, alternating with the sweetened condensed milk mixture in two parts. Do not overbeat.

Remove 1/2 a cup of batter and mix it with the raspberry jam.

Transfer about 2/3 of the remaining plain cake batter to your prepared pan, using an offset spatula to spread the batter evenly across the pan. Spread the raspberry mixture on top as evenly as possible. Use a butter knife or skewer to gently swirl the raspberry batter in (don't over-swirl or you'll lose the distinctive colors). Top with the remaining plain cake batter and smooth with your offset spatula.

Bake in the preheated oven for 60-75 minutes, or until the top is golden brown and a skewer inserted into the middle of the cake comes out clean. Cool completely on a wire rack before unmolding and glazing.

For the cream cheese icing:
Combine all ingredients except the lemon juice in a food processor and process until smooth. Add the lemon juice a teaspoon at a time, checking the consistency after each addition. The glaze should be thick but runny enough to fall slowly off a spoon. Use immediately.