raspberry swirl lemon poundcake

Ingredients

• 2 6-oz containers of raspberries, divided
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon salt
• 3 lemons, zested, juiced & divided
• 1 1/4 cups granulated sugar, divided
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 4 large eggs + 1 large egg yolk, at room temperature
• optional, for serving: 1 quart vanilla bean ice cream
• 3 cups all-purpose flour
• 1/2 pound unsalted butter , softened to room temperature
• 2/3 C whole milk, at room temperature