Preheat oven to 350.
Grease and flour 9x5 loaf pan.
Combine cake mix, milk, butter, eggs and slowly beat until incorporated (30 seconds).
Beat at medium an additional 2 minutes.
Transfer about 1/3 of batter to another bowl.
Add raspberry spread and food coloring to new bowl and stir to mix well.
All lemon juice to first bowl and mix well.
Add a layer of white batter to pan.
Add alternating layers of red and white.
Bake 55-60 minutes.
Allow to cool.
Beat together 1/4 cup butter and 1/4 cup cream cheese until smooth.
Slowly add in powdered sugar mixing until smooth.
Ice the top of the cooled pound cake.
Beat cream cheese on medium-high speed until light and fluffy (4-5 minutes).
Add powdered sugar and mix until combined
Add lemon juice mixing on low until smooth.