Description
A delightful and refreshing pound cake bursting with zesty lemon and juicy raspberries, perfect for summer gatherings and sweet indulgences.
Ingredients
Scale
- 2 cups all-purpose flour (or whole wheat flour)
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup fresh raspberries (or thawed frozen raspberries)
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and prepare a loaf pan by greasing it with butter and lining it with parchment paper.
- Cream together softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition, and then stir in fresh lemon juice and zest.
- In another bowl, whisk together flour and salt. Gradually add to the wet mixture without overmixing.
- Gently fold in the raspberries.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for about 10 minutes, then transfer to a wire rack.
- For added flavor, drizzle with simple lemon glaze made from powdered sugar and lemon juice.
Notes
Be careful not to overmix the batter, and gently fold in the raspberries to maintain their shape.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
Keywords: pound cake, lemon, raspberry, dessert, summer recipes