Description
A delightful pound cake featuring a balance of sweet raspberries and zesty lemon flavors, perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 2 fresh lemons, zest and juice
- 1 cup fresh raspberries
- 2 tsp baking powder
- 1/2 tsp salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- Cream the butter and sugar together until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in lemon zest and juice.
- In another bowl, whisk together flour, baking powder, and salt. Gradually add to the creamed mixture, mixing until just combined.
- Gently fold in the fresh raspberries.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Slice and serve.
Notes
Let the cake sit for a day to enhance flavors. Serve with whipped cream or a dusting of powdered sugar for added elegance.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 100mg
Keywords: Lemon Raspberry Pound Cake, dessert, cake, baking, family recipe