Description
A delightful blend of tart lemon and sweet raspberries in a rich, buttery pound cake.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- Pinch of salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- Zest of 2 lemons
- Juice of 2 lemons
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
- In a bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Add the eggs one by one, mixing well after each addition.
- Stir in the lemon zest, lemon juice, and vanilla extract.
- Gradually mix in the dry ingredients until just combined.
- Gently fold in the raspberries.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
- Slice and enjoy!
Notes
For an extra touch, consider drizzling a lemon glaze over the cooled cake.
- Prep Time: 15 minutes
- Cook Time: 70 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: 4g
- Cholesterol: 80mg
Keywords: Lemon Raspberry Pound Cake, dessert, summer cake, baking, family recipe