This lemon raspberry pound cake is a perfect blend of tart and sweet with bursts of fresh raspberries in every bite!
This cake recipe comes together so quickly and makes for the perfect afternoon tea snack. Topped with an easy lemon glaze to ensure you get the blend of lemon and raspberry in every slice of this pound cake.
For more loaf cake recipes try my Lemon Blueberry Loaf Cake.
HOW TO MAKE A MOIST CAKE
- Beat eggs, sugar and vanilla for 3 minutes, or until mixture has doubled in size.
- Mixing on low, stream in melted butter.
- Add half of your dry ingredients (flour, baking powder and salt) and mix until just combined.
- Add half of the sour cream, mixing until just combined.
- Add remaining dry ingredients, mix again until it is just combined – you should still be able to see some flour.
- Add remaining sour cream and mix until combined.
- Fold in the raspberries, then pour batter into lined loaf pan.
- Bake in the oven for 55 minutes, or until a skewer comes out clean.
WHY YOU’LL LOVE THIS RECIPE
- Sweet & tart – you are not going to want to skimp on the lemons here. The simple lemon glaze and subtle use of lemon zest in the cake batter perfectly balances the sweetness. This leaves you wanting more after each bite!
- Raspberries in every bite – I love a loaded fruit cake and so put a few extra raspberries into the batter and on top to ensure that there are raspberries in each slice.
- Moist cake – by beating air into the sugar and eggs before adding the rest of the ingredients, you get a really lovely dense and moist pound cake. The texture of this cake is truly unbeatable.
FAQ
Can I use frozen raspberries?
You can, but don’t let them defrost before you add them to the cake as this extra moisture will affect the cake batter.
Can I use bottled lemon juice?
I have tried it with both fresh lemons & bottled lemon juice and they both work. But you definitely notice a difference in the taste. Fresh lemons really pack that zingy punch and work a lot better than bottled. If you don’t have a lemon on hand you can add 1 tbsp of lemon juice to the batter instead of the lemon zest.
STORAGE TIPS
You want to store this raspberry pound cake in an airtight container at room temperature. This keeps it moist! The cake will remain good for up to 4 days and can still be eaten afterwards, it just loses the freshness.
Ingredients
Pound Cake
- 3 Eggs
- 200 g Sugar
- 2 tsp Vanilla essence or paste
- 115 g Butter melted & cooled
- 285 g All Purpose flour
- 2 tsp Baking Powder
- ⅛ tsp Salt
- 3 tbs Lemon Juice
- 2 tbs Lemon Zest
- 1 cup Sour Cream 250g
- 1 cup Raspberries
Lemon Glaze
- 1 cup Icing Sugar
- 1 tbsp Milk
- 1 tbsp Lemon Juice
Instructions
Pound Cake
- Preheat oven to 330F and prepare loaf pan.
- Melt the butter in the microwave and set aside to cool.
- Measure your dry ingredients – flour, baking powder and salt – into a medium sized bowl.
- Beat eggs, sugar, lemon zest and vanilla in a stand mixer on medium-high for 3 minutes, or until mixture has doubled in size.
- On low, stream in the butter until it is incorporated. Mix for another 1-2 minutes.
- Add half of your dry ingredients and mix on low until just combined.
- Combine the sour cream and lemon juice in a small bowl, then add half of this, mixing until just combined.
- Add remaining dry ingredients, mix again until it is just combined – you should still be able to see some flour.
- Add remaining sour cream & lemon juice and mix until combined.
- Add the raspberries, and gently fold until they are evenly distributed. Pour into your prepared cake pan.
- Bake in the oven for 55 minutes, or until a skewer comes out clean.
Lemon Glaze
- In a small bowl, add your icing sugar & milk. Then add lemon juice, 1 tsp at a time until you reach the desired consistency.
- Pour over the loaf cake.
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