Description
A delightful blend of tart lemon and sweet raspberries in a rich, buttery pound cake, perfect for any occasion.
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- 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.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet ingredients, mixing until just combined.
- Gently fold in the raspberries, being careful not to crush them.
- 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.
- 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