Description
A delightful Lemon Raspberry Pound Cake that combines zesty lemon and sweet raspberries for a perfect harmony of flavors.
Ingredients
Scale
- 1 cup unsalted butter, at room temperature
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
- Cream together unsalted butter and sugar until fluffy and pale.
- Beat in the eggs, one at a time.
- Whisk together flour, baking powder, and salt in another bowl.
- Gradually add the dry ingredients to the wet mixture, alternating with lemon juice until just combined.
- Gently fold in lemon zest and raspberries.
- 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 about 15 minutes before transferring to a wire rack.
- Once cool, slice and enjoy! Optionally sprinkle with powdered sugar.
Notes
For extra flavors, serve with whipped cream or fresh berries.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 100mg
Keywords: lemon, raspberry, pound cake, dessert, baking