Description
A delightful Lemon Raspberry Pound Cake that blends tart lemon and sweet raspberries for a perfect summer dessert.
Ingredients
Scale
- 1 cup unsalted butter, at room temperature
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- Zest and juice of 2 lemons
- 1 cup fresh raspberries (or other berries as a substitute)
- 1/2 cup milk or buttermilk
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy (about 3-5 minutes).
- Beat in the eggs one at a time, ensuring each is incorporated before adding the next.
- Mix in the lemon zest and juice.
- In another bowl, whisk together flour, baking powder, and a pinch of salt. Gradually add this mixture to the butter-sugar mixture, alternating with the milk until just combined.
- Gently fold in the raspberries, taking care not to crush them.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
- Once cooled, slice and serve, optionally dusting with powdered sugar or drizzling with lemon glaze.
Notes
Serve with whipped cream or ice cream for an extra indulgence. Store leftovers in an airtight container at room temperature for up to three days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 120mg
Keywords: cake, lemon, raspberry, dessert, summer, baking