Lemon Raspberry Pound Cake

$- 1 cup unsalted butter, softened - 2 cups granulated sugar - 4 large eggs - 1 tablespoon lemon zest - 1/4 cup fresh lemon juice - 3 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon salt - 1 cup milk (whole or 2%) - 1 cup fresh raspberries (and extra for garnish) - 1 tablespoon flour (for tossing raspberries) For this Lemon Raspberry Pound Cake, fresh ingredients make all the difference. Start with unsalted butter. It helps control salt in the cake. Granulated sugar adds sweetness and helps with texture. The eggs provide structure and moisture. Next, lemon zest and juice give bright flavors. They make the cake light and refreshing. Flour is your main base, while baking powder helps it rise. Don’t forget the salt; it balances the sweetness. Milk adds moisture, which is key for a moist cake. Fresh raspberries bring a burst of flavor. Tossing them in flour keeps them from sinking in the batter. - Lemon extract - Almond extract - Greek yogurt You can use lemon extract for a stronger lemon taste. Almond extract adds a nice nutty flavor. Greek yogurt can make the cake even moister. Each option gives a unique twist to the classic recipe. - Calories per slice: About 300-350 - Breakdown of macronutrients: - Carbs: 45g - Fats: 15g - Proteins: 6g Knowing the nutritional info helps you enjoy this treat mindfully. Each slice has a good balance of carbs, fats, and proteins. Enjoy it in moderation. {{ingredient_image_1}} 1. Preheat the oven to 350°F (175°C). This sets the right heat for baking. 2. Cream butter and sugar until fluffy. Use an electric mixer. Mix for about 3-4 minutes. This step makes the cake light. 3. Add eggs, lemon zest, and juice. Crack each egg in one at a time. Mix well after each addition. Stir in the zest and juice next. This adds great lemon flavor. 1. Whisk flour, baking powder, and salt. Use a separate bowl. This keeps the dry mix even. 2. Alternate adding dry ingredients and milk to the mixture. Add part of the dry mix, then some milk. Keep mixing until just blended. Do not overmix. This keeps the cake tender. 1. Toss raspberries in flour. This helps them stay suspended in the batter. Use 1 tablespoon of flour for this. 2. Fold raspberries into batter. Gently mix them into the batter. Be careful not to smash the berries. This keeps your cake pretty with whole berries. 3. Pour batter into pan and bake. Spread the batter evenly in the pan. Bake for 50-60 minutes. Check with a toothpick; it should come out clean. Enjoy the sweet aroma while it bakes! To make the best Lemon Raspberry Pound Cake, avoid overmixing. When you mix too much, it can make the cake tough. Mix just until you see no flour. Always use room temperature ingredients. This helps everything blend well and makes a light texture. For a stunning finish, dust your cooled cake with powdered sugar. It adds a sweet touch. Garnish with fresh raspberries and lemon slices. This not only looks great but also adds extra flavor. Be careful not to skip greasing your pan. If you do, the cake may stick and break. Pay attention to baking time. Every oven is different. Check your cake a bit early to avoid overbaking. A toothpick should come out clean when it’s ready. Pro Tips Use Room Temperature Ingredients: Make sure your butter and eggs are at room temperature for better incorporation and a lighter texture. Don’t Overmix the Batter: Mix just until combined to keep the cake tender. Overmixing can lead to a dense pound cake. Coat Raspberries in Flour: Tossing the raspberries in flour before adding them to the batter helps prevent them from sinking to the bottom of the cake. Check for Doneness: Begin checking the cake at the 50-minute mark. A toothpick should come out clean or with a few crumbs for perfect doneness. {{image_2}} You can add poppy seeds to the batter for a fun twist. This gives a nice crunch and looks great. Another option is to swap out the raspberries for other berries. Try blueberries or blackberries for a different taste. Each berry brings its own flavor, making the cake unique. If you need a gluten-free option, use gluten-free flour. Many brands work well in this recipe. You can also make this cake vegan. Substitute eggs with flaxseed meal mixed with water. Use almond or coconut milk instead of regular milk. These swaps keep the cake moist and tasty. Pair the cake with a lemon glaze for extra sweetness. A dollop of whipped cream adds a rich touch. You can also serve it with ice cream or yogurt. This adds creaminess and complements the tart flavors. Enjoy it however you like! Let your Lemon Raspberry Pound Cake cool completely. Cooling is key to keeping it moist. Once cool, store the cake in an airtight container. This helps keep it fresh. You can leave it at room temperature for up to three days. If it’s warm, let it cool for at least 30 minutes before storing. For long-term storage, freezing is a great option. First, wrap the cake tightly in plastic wrap. This keeps air out and prevents freezer burn. Then, add another layer of aluminum foil. This extra layer helps keep the cake fresh. You can freeze it for up to three months. When you're ready to enjoy it, let it thaw in the fridge overnight. On the counter, the cake lasts about three days. If you store it in the fridge, it can stay good for up to a week. In the freezer, the shelf life extends to three months. Always check for signs of spoilage before eating. Enjoy your cake at its best! Yes, you can use frozen raspberries. They work well in this cake. Just remember to toss them in flour before adding them to the batter. This helps keep them from sinking. If you use frozen raspberries, do not thaw them. Thawing can make them mushy. Frozen berries also add nice color. Check the color first. The cake should be golden brown. You can also gently press the top. It should spring back. If you want to be sure, use a toothpick. Insert it into the center. If it comes out clean, the cake is done. Another sign is the smell. It should smell sweet and lemony. Serve this cake with a dusting of powdered sugar on top. It looks nice and adds a touch of sweetness. You can also add fresh raspberries around the cake. Lemon slices make a great garnish, too. Try pairing it with whipped cream or vanilla ice cream. This adds creaminess and balances the tartness. This blog post covered all the details you need for making Lemon Raspberry Pound Cake. I shared the ingredients, step-by-step instructions, and tips to ensure success. You also learned about variations and how to store the cake. With these steps, you can create a treat that's both tasty and impressive. Remember, baking is fun and allows for creativity. So, gather your ingredients and enjoy making this cake!$

Lemon Raspberry Pound Cake

A moist and flavorful pound cake infused with lemon and studded with fresh raspberries.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 1

Total Time 1 20

Course Dessert

Cuisine American

Servings 12

Calories 250 kcal

Ingredients

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tablespoon lemon zest
1 quarter cup fresh lemon juice
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup milk (whole or 2%)
1 cup fresh raspberries (plus extra for garnish)
1 tablespoon flour (for tossing raspberries)

Instructions

Preheat your oven to 350°F (175°C) and grease a 10-inch bundt pan or loaf pan with cooking spray or butter.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes using an electric mixer on medium speed.
Add the eggs one at a time, mixing well after each addition. Then stir in the lemon zest and lemon juice until combined.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the milk; mix just until combined. Do not overmix.
In a small bowl, toss the fresh raspberries with 1 tablespoon of flour to coat them. Gently fold the raspberries into the cake batter, being careful not to smash them.
Pour the batter into the prepared bundt or loaf pan, spreading evenly.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove from the oven and let cool in the pan for about 10 minutes before inverting onto a wire rack to cool completely.

Notes

Dust the cooled cake with powdered sugar and garnish with additional fresh raspberries and a few lemon slices on the serving platter for an elegant touch. Enjoy!

Keyword cake, dessert, lemon, pound cake, raspberry