Preheat oven to 350 degrees Fahrenheit and grease and flour 9x5 loaf pan.

Combine cake mix, milk, eggs and butter and slowly beat until incorporated (about 30 seconds).

Beat at medium an additional 2 minutes.

Transfer about 1/3 of the batter to another bowl.

Add the raspberry spread and food coloring to the new bowl and stir to mix well.

Add the lemon juice to the first bowl and mix well.

Add a layer of white batter to pan. Add alternating layers of red and white.

Bake for 55-60 minutes. Then allow to cool.

To make the icing, beat the cream cheese on medium-high speed until light and fluffy (4-5 minutes).

Add the powdered sugar and mix until combined.

Add lemon juice mixing on low until smooth.

Spread the icing on top, slice and serve.