Description
A delightful Lemon Raspberry Pound Cake that combines zesty lemon and sweet raspberries for a refreshing dessert experience.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- Zest of 2 lemons
- ½ cup fresh lemon juice
- 1 cup fresh raspberries
Instructions
- Preheat oven to 350°F (175°C) and grease a 9 x 5-inch loaf pan.
- Cream together butter and sugar until light and fluffy.
- Beat in eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk flour and baking powder together, then gradually add to the wet mixture, alternating with lemon juice and zest.
- Gently fold in raspberries.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
For a vegan option, substitute eggs with applesauce or a flax egg. Use a plant-based butter for a dairy-free version.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 85mg
Keywords: Lemon Raspberry Pound Cake, dessert, baking, family recipe