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Lemon and Raspberry Pound Cake

Yields
8 servings

Serve this cake with coffee the next time you have guests over, or make one up as a hostess gift.

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ingredients

Cake

1 6-oz
container fresh raspberries
1 ½
cups granulated sugar
1 ½
stick (12 tbsp) unsalted butter, plus more for buttering the pan
3
large eggs
1 ½
cups all-purpose flour, plus more for flouring the pan
½
cup lemonade
¼
tsp kosher salt
1
tbsp lemon zest

Glaze

1
cup powdered sugar, sifted
1
tbsp lemon zest, left out to dry for 30 minutes, plus juice of 1/2 lemon
1
pinch kosher salt
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directions

Step 1

Preheat the oven to 325ºF. Put the raspberries in a bowl and set aside.

Step 2

In the bowl of an electric mixer fitted with a paddle attachment, cream together the granulated sugar and butter. Add the eggs 1 at a time, mixing after each addition. Turn the mixer to low and gradually add all but 2 tablespoons of the flour (reserve the 2 tablespoons for the raspberries). Add the lemonade and salt and mix until combined. Add the lemon zest and mix. Scrape the bowl.

Step 3

Toss the remaining 2 tablespoons flour with the raspberries in the bowl; this will stop them from sinking. Fold the raspberries into the batter with a spatula.

Step 4

Butter and flour a 9-by-5-inch loaf pan. Pour the batter into the loaf pan and even out the surface. Bake until a toothpick inserted in the center does not come out totally clean but isn’t wet with batter either, 1 hour and 15 minutes to 1 hour and 30 minutes. Let the cake sit in the pan for 30 minutes, then carefully turn it out onto a cooling rack set over a baking sheet to cool.

Step 5

Combine the powdered sugar, lemon zest and juice, salt and 2 tablespoons water in a bowl. Gently whisk until thick but pourable, adding a little more water if needed. Drizzle the glaze over the cake and let set.

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