Description
A delightful pound cake filled with the tangy flavor of lemon and the sweetness of raspberries, perfect for any occasion.
Ingredients
Scale
- 2 cups All-Purpose Flour
- 1 ½ cups Sugar
- ½ cup Unsalted Butter, softened
- 4 large Eggs
- 1 cup Buttermilk
- 2 tablespoons Lemon Juice
- 1 tablespoon Lemon Zest
- 1 cup Fresh or Frozen Raspberries
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Prepare the Loaf Pan: Grease a loaf pan with butter or cooking spray and dust with flour or line with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream the Butter and Sugar: Beat the butter and sugar together until light and fluffy, about 3-5 minutes.
- Add the Eggs: Mix in the eggs one at a time, ensuring thorough mixing after each addition.
- Incorporate Buttermilk and Zest: Gradually mix in the buttermilk, lemon juice, and zest until smooth.
- Combine Ingredients: Fold in the dry mixture until just combined, then gently fold in the raspberries.
- Pour and Bake: Pour the batter into the loaf pan and smooth the top. Bake for 50-60 minutes.
- Cool: Let cool in the pan for 10 minutes before transferring to a wire rack.
- Drizzle with Lemon Glaze (Optional): Mix powdered sugar with lemon juice and drizzle over the cake while warm.
Notes
Use room-temperature ingredients for the best results. Avoid overmixing the batter to keep the cake light and fluffy.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 20g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 100mg
Keywords: cake, lemon, raspberry, dessert, pound cake