Description
A delightful pound cake featuring the zesty brightness of lemons and sweet bursts of raspberries, perfect for family gatherings or a cozy afternoon treat.
Ingredients
Scale
- 1 cup unsalted butter, at room temperature
- 2 cups granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 lemons, zest and juice
- 1 cup fresh or frozen raspberries
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, beat the butter and sugar until light and fluffy (4-5 minutes).
- Add eggs one at a time, mixing well after each addition. Include lemon zest and juice.
- In another bowl, whisk together flour, baking powder, and salt. Gradually fold into the wet ingredients.
- Gently fold in the raspberries without breaking them.
- Pour the batter into the prepared loaf pan, smoothing the top.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- Slice and serve, optionally dusting with powdered sugar.
Notes
For variations, substitute orange zest and juice for lemon. For a lighter version, use yogurt instead of butter.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
Keywords: pound cake, lemon, raspberry, dessert, family recipe