Description
A deliciously moist pound cake infused with the bright flavors of lemon and studded with fresh raspberries, perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sour cream
- Zest of 2 lemons
- 1 cup fresh raspberries
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, starting and ending with the flour mixture.
- Fold in the lemon zest and fresh raspberries gently to avoid breaking them.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- For a stronger lemon flavor, add a tablespoon of lemon juice to the batter.
- Store the cake in an airtight container at room temperature for up to 3 days.
- This cake can be frozen for up to 2 months; wrap it tightly in plastic wrap and foil.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: Lemon Raspberry Pound Cake, dessert, cake, baking, sweet treat