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Lemon raspberry pound cake recipe that delights every bite!

lemon raspberry pound cake recipe
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A delightful lemon raspberry pound cake that combines zesty lemon and sweet-tart raspberries for a refreshing dessert.

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 baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 1 tablespoon lemon zest
  • 1/4 cup fresh lemon juice
  • 1 cup fresh raspberries

Instructions

  1. Preheat your oven to 350°F (175°C) and prepare a 9×5-inch loaf pan.
  2. Cream the softened butter and granulated sugar until light and fluffy.
  3. Add eggs one at a time, mixing well after each addition. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt, then gradually add to the wet ingredients alternating with sour cream.
  4. Fold in the lemon zest and lemon juice.
  5. Gently fold in the raspberries.
  6. Pour the batter into the prepared pan and bake for 60-70 minutes or until a toothpick comes out clean.
  7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Prepare a glaze with powdered sugar and lemon juice and drizzle over the cooled cake.

Notes

  • Use room temperature ingredients for better mixing.
  • Check for doneness at the 50-minute mark.
  • Store leftovers in an airtight container at room temperature.

Nutrition

Keywords: lemon raspberry pound cake, dessert, baking, cake recipe

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