Description
A delightful Lemon Raspberry Pound Cake that balances tangy lemon and sweet raspberries for a refreshing dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 4 eggs
- 2 lemons, zested and juiced
- 1 cup fresh raspberries
- 1.5 teaspoons baking powder
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour a loaf pan.
- In a mixing bowl, beat the butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing thoroughly after each addition, then stir in the lemon zest.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add this dry mixture to the butter mixture, alternating with lemon juice.
- Gently fold in the fresh raspberries.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar before slicing.
Notes
For a vegan option, substitute eggs with flaxseed meal or applesauce. Serve with whipped cream or vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: cake, lemon, raspberry, dessert, pound cake