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Lemon Raspberry Pound Cake

Lemon Raspberry Pound Cake

Lemon Raspberry Pound Cake is a moist cake topped with a tart lemon glaze, sweet ripe raspberries and thin slices of juicy lemon.
Servings: 16 servings
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Cooling Time: 25 minutes

Ingredients

Pound Cake:

  • 3 cups all-purpose flour, White Lily works well.
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1.5 cups unsalted butter, or 3 sticks, room temperature
  • 3 cups granulated sugar
  • 1 cup milk, room temperature
  • 5 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice, fresh

Lemon Glaze:

  • 1.5 cups confectioners' sugar
  • 2 tables milk
  • 1 tablespoon lemon juice, fresh

Garnish:

  • 1/2 cup raspberries, fresh
  • 4 slices lemon, thinly sliced

Instructions

  • Preheat the oven to 325 degrees F. Spray a tube pan with cooking spray and dust lightly with flour; set aside.
  • In a large mixing bowl, whisk together the flour, baking powder and salt until thoroughly combined.
  • In the bowl of a stand mixer, cream together butter and sugar by beating on low speed for about three minutes. Keep the mixer on low and beat in one egg at a time until just combined.
    • Do not overwork the batter. Each egg should only take about 30 seconds.
  • While keeping the mixer on low speed, mix dry ingredients into the wet ingredients and alternate with the milk. Repeat until dry ingredients are incorporated and batter is thick and fluffy. Add the vanilla extract and lemon juice.
  • Scoop the batter into the prepared tube pan and spread evenly. Tap the pan gently on the counter to remove any pockets of air.
    pound cake batter
  • Bake the cake on the middle rack of a 325 degree F oven for one hour and 15 minutes. Remove the cake from the oven and allow to cool for 25 minutes.
    • Check for doneness by inserting a toothpick into the center of the cake. It is done when the toothpick comes out clean.
  • Lift the cake out of the pan by removing the center tube. Use a knife to cut around the bottom of the cake and invert it onto a cake plate. Allow the cake to cool completely.
    pound cake
  • Mix the confectioners' sugar, lemon juice and milk in a small bowl until smooth. Drizzle the glaze over the cooled cake. Garnish with raspberries and thin slices of lemon.
  • Cover cake until ready to serve. Serve with whipped cream or ice cream. Recipe makes 16 slices/servings.
    Lemon Raspberry Pound Cake

Equipment

  • 1 large mixing bowl
  • 1 stand mixer, with large bowl
  • 1 tube pan, or Bundt pan
  • 1 large plate

Notes

Tips for making the Best Pound Cake:
  • Using butter, milk and eggs that are at ROOM TEMPERATURE will allow ingredients to be easily combined while making the batter.
  • A Bundt pan can also be used to make this pound cake recipe. Be sure to grease every crease on the pan and dust it with all-purpose flour before adding the batter to the pan.
  • When measuring dry ingredients, be sure to spoon the flour into the measuring cup and level it with a butter knife. This will prevent you from adding too much flour.
  • Do NOT overwork the batter. This can give the cake a tough, rubbery texture. It can also result in the center of the cake being undercooked due to the gluten being overdeveloped.
  • When using a tube pan, invert the cake onto a cake platter before decorating. It will give you a clean flat top to glaze and decorate. So any small cracks that may have appeared on the top will be hidden under the cake.

Nutrition

Calories: 419kcalCarbohydrates: 69gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 106mgSodium: 131mgPotassium: 89mgFiber: 1gSugar: 39gVitamin A: 646IUVitamin C: 3mgCalcium: 55mgIron: 1mg