Raspberry Lemon Pound Cake #desserts #cake

Pound cake is generally made with a pound of every one of four fixings: flour, spread, eggs, and sugar. Pound cakes are commonly heated in a bread portion skillet and served cleaned with powdered sugar or delicately coated.

Mornings just got somewhat more brilliant, on account of this delightfully sweet Raspberry Lemon Pound Cake. Simply the thing to present with your morning cup of joe, this recipe highlights rich pound cake, crisp delicious raspberries and tart lemon get-up-and-go. It truly is an ideal cut of spring or summer !

Something that makes this Raspberry Lemon Pound Cake so extraordinary is that it is such a snackable, simple to-make treat. I want to make two at once and keep one available for those "in the event that something goes wrong" minutes.

Serve it up for evening tea, at your next book club meeting, or shock the children during their play date. It is also the ideal expansion to your vacation informal breakfast table. Furthermore, enveloped with an adorable kitchen towel, Raspberry Lemon Pound Cake makes a genuinely exquisite leader blessing.

Also try our recipe Coconut Loaf Cake

This recipe for Raspberry Lemon Pound Cake is rich, sweet and simply overflowing with new raspberry and brilliant lemon get-up-and-go. Far superior - it's anything but difficult to make!

Ingredients
Pound Cake

1 cup fresh or frozen raspberries
2 teaspoons corn starch
1 cup unsalted butter room temperature
1 cup granulated sugar
2 large eggs room temperature
1 tablespoon lemon juice
1 tablespoon lemon zest
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup sour cream

Glaze

1 cup powdered sugar
1 tablespoon lemon juice

Instructions

Preheat oven to 350 degrees and line a loaf pan with parchment paper and spray with cooking spray.
In a small bowl, toss raspberries with corn starch; set aside.
In the bowl of your mixer, cream together butter and sugar until light and fluffy, about 3 minutes.
Add eggs, one at a time, mixing throughly before next addition.
Beat in the lemon juice and zest.
In a separate bowl, combine flour, baking soda, and salt.
Alternatively add the dry flour mixture and the sour cream to the butter mixture, mixing until just combined.
Stir in raspberries.
Spoon batter into the prepared loaf pan and spread evenly.
Bake loaf for 55-60 minutes, or until a knife is inserted into the center and comes out with only a few moist crumbs.
Remove from oven and cool completely.
Once cooled, remove loaf from pan and paper.
Place on a wire rack or the serving tray.
Whisk together the powdered sugar and lemon juice until smooth.
Pour glaze over loaf and allow to set for 5 minutes.
Garnish with fresh raspberries, if desired.