Description
A delightful blend of sweet and tart, this Lemon Raspberry Pound Cake is buttery, moist, and perfect for any gathering.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 tablespoon lemon zest
- 1/2 cup lemon juice
- 2 cups fresh raspberries
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×5-inch loaf pan.
- In a large mixing bowl, beat butter and sugar until light and fluffy (3-5 minutes).
- Add eggs, one at a time, and stir in vanilla extract.
- Whisk together flour, baking powder, and salt in another bowl.
- Gradually add the dry ingredients to the wet, alternating with lemon juice.
- Gently fold in lemon zest and raspberries.
- Pour batter into the prepared pan and smooth the top.
- Bake for 55-65 minutes or until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then remove and cool completely.
- Optional: Drizzle with a glaze made of powdered sugar and lemon juice.
Notes
Store leftovers in an airtight container at room temperature for up to three days, or freeze for up to three months.
- Prep Time: 15
- Cook Time: 65
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
Keywords: lemon, raspberry, pound cake, dessert, summer recipe