Lemon Raspberry Pound Cake

Lemon Raspberry Pound Cake is the perfect blend of tart and sweet, bringing a splash of summer to your kitchen any time of year. This delectable cake features a rich, buttery base, punctuated by the zesty brightness of lemons and the vibrant, juicy pop of fresh raspberries. It’s an easy-to-make dessert that is sure to impress family and friends, making it ideal for gatherings, brunches, or simply as a delightful treat for yourself.

Recipe Information

• Prep Time: 20 minutes
• Cook Time: 60-70 minutes
• Total Time: 80-90 minutes
• Servings: 10
• Difficulty Level: Easy

Nutrition Information

• Calories per serving: 320
• Protein: 3g
• Carbohydrates: 45g
• Fat: 15g
• Fiber: 1g
• Sugar: 21g
• Sodium: 210mg

Why Make This Lemon Raspberry Pound Cake

This Lemon Raspberry Pound Cake is not just any dessert—it’s an experience. With every bite, you can savor the harmonious combination of tart lemon and sweet raspberries. It’s moist and soft, with a tender crumb that practically melts in your mouth. The bright flavors make it a refreshing option, perfect for any occasion, whether it’s a sunny afternoon tea or a cozy family gathering. Plus, it’s straightforward to whip up, making it an ideal baking project for both novices and seasoned bakers alike.

How to Make Lemon Raspberry Pound Cake

Follow these simple steps to create a delightful Lemon Raspberry Pound Cake that will leave everyone asking for more.

Ingredients:

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup sour cream
• 2 tablespoons lemon zest
• 1/4 cup fresh lemon juice
• 1 cup fresh raspberries

Directions:

• Step 1: Preparation

  Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan to ensure your cake comes out easily after baking.

• Step 2: Mixing

  In a large bowl, cream together the softened butter and sugar until the mixture is light and fluffy. This should take about 3-4 minutes. Next, beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the sour cream, lemon zest, and lemon juice until everything is combined.

• Step 3: Combining Dry Ingredients

  In another bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to your wet ingredients, mixing until just combined to ensure a tender cake.

• Step 4: Adding Raspberries

  Gently fold in the fresh raspberries, being careful not to crush them. This will help maintain their shape and add delightful bursts of flavor throughout the cake.

• Step 5: Baking

  Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.

• Step 6: Cooling

  Once baked, allow the cake to cool in the pan for about 10 minutes. Then, transfer the cake to a wire rack to cool completely.

How to Serve Lemon Raspberry Pound Cake

Slice the Lemon Raspberry Pound Cake and serve it as is, or dust it with a light sprinkle of powdered sugar for an extra touch of sweetness. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. You can also enjoy it alongside a refreshing cup of tea or coffee for an elevating afternoon treat.

How to Store Lemon Raspberry Pound Cake

To keep your cake fresh, store it in an airtight container at room temperature for up to 3 days. If you want it to last longer, you can refrigerate it for up to a week. For even longer storage, wrap individual slices in plastic wrap and place them in a freezer bag; it can last in the freezer for up to 3 months. Just remember to let it thaw at room temperature before enjoying.

Expert Tips for Perfect Lemon Raspberry Pound Cake

• Room Temperature Ingredients: Make sure your butter, eggs, and sour cream are at room temperature for better mixing.
• Don’t Overmix: Mix the batter just until combined to avoid a tough cake.
• Use Fresh Ingredients: Fresh lemons and raspberries will yield the best flavor in your pound cake.
• Test for Doneness: Every oven can bake differently, so keep an eye on your cake as it nears the end of the baking time.

Delicious Variations

• Blueberry Pound Cake: Substitute raspberries with fresh blueberries for a different fruity twist.
• Lemon Poppy Seed Pound Cake: Add 2 tablespoons of poppy seeds to the batter for added texture and a slight crunch.
• Glazed Cake: Drizzle a simple lemon glaze over your cooled cake for added sweetness and beautiful presentation.

Frequently Asked Questions

• What can I use instead of sour cream?
  You can substitute sour cream with plain yogurt or buttermilk in equal measurements.

• Can I use frozen raspberries?
  Yes, you can use frozen raspberries, but be sure to gently fold them in frozen to avoid discoloration of the batter.

• How can I make this recipe gluten-free?
  Use a 1:1 gluten-free baking blend in place of all-purpose flour.

• Can I double this recipe?
  Yes, you can double the recipe. You’ll need to adjust baking time, so be sure to check for doneness.

• What can I do if my cake sinks in the middle?
  This often happens due to underbaking or overmixing the batter. Ensure your oven is properly calibrated and avoid mixing too long.

Conclusion

Baking a Lemon Raspberry Pound Cake is a simple and rewarding endeavor that enchants the senses. Its tender crumb, bright flavor, and lovely aroma make it an irresistible choice for any gathering or a cozy night in. With the practical tips and variations provided, you can easily customize this cake to fit your taste. Don’t hesitate to give it a try; your friends and family will appreciate the zesty delight that this cake brings. Happy baking!

Lemon Raspberry Pound Cake

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• Author: lydia
• Total Time: 90 minutes
• Yield: 10 servings 1x
• Diet: Vegetarian

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Description

A delightful blend of tart lemon and sweet raspberries in a rich, buttery pound cake, perfect for any occasion.

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Ingredients

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• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup sour cream
• 2 tablespoons lemon zest
• 1/4 cup fresh lemon juice
• 1 cup fresh raspberries

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Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. Cream together the softened butter and sugar until light and fluffy, about 3-4 minutes. Beat in eggs one at a time, fully incorporating each before adding the next. Stir in sour cream, lemon zest, and lemon juice until combined.
3. In another bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet ingredients, mixing until just combined.
4. Gently fold in the raspberries, being careful not to crush them.
5. Pour the batter into the prepared loaf pan and smooth the top. Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.
6. Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Notes

Dust with powdered sugar before serving and enjoy with whipped cream or vanilla ice cream.

• Prep Time: 20 minutes
• Cook Time: 70 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 21g
• Sodium: 210mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 70mg