Sure! Here’s a delicious recipe for Raspberry Lemon Pound Cake. This cake combines the tanginess of lemon with the sweetness of raspberries for a delightful treat.
Raspberry Lemon Pound Cake
Ingredients
For the Cake:
- 1 cup (230g) unsalted butter, at room temperature
- 1 3/4 cups (350g) granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest (from about 2 lemons)
- 1/4 cup (60ml) fresh lemon juice
- 3 cups (360g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (240ml) buttermilk, at room temperature
- 1 1/2 cups (200g) fresh raspberries (you can use frozen, but do not thaw)
For the Lemon Glaze:
- 1 cup (120g) powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper.
- Prepare the Batter:
- In a large bowl, cream the butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, lemon zest, and lemon juice.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture alternately with the buttermilk, beginning and ending with the dry ingredients. Mix just until combined.
- Add the Raspberries:
- Gently fold in the raspberries, being careful not to overmix as they can break apart and color the batter.
- Bake the Cake:
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, tent it with aluminum foil.
- Cool the Cake:
- Allow the cake to cool in the pan for about 15 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
- Prepare the Lemon Glaze:
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
- Glaze the Cake:
- Once the cake is completely cooled, drizzle the lemon glaze over the top, letting it drip down the sides.
- Serve:
- Slice and enjoy your Raspberry Lemon Pound Cake!
Tips
- Buttermilk Substitute: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for about 5 minutes before using.
- Fresh vs. Frozen Raspberries: If using frozen raspberries, do not thaw them before adding to the batter to prevent excess moisture.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. The cake also freezes well.
Enjoy your baking!