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To make a delicious lemon raspberry pound cake, you need a few simple ingredients. Here’s what you will need: - 1 cup unsalted butter, softened - 2 cups granulated sugar - 4 large eggs - 3 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon salt - 1 cup whole milk - 2 tablespoons lemon zest - 1/4 cup lemon juice - 1 cup fresh raspberries - 1 teaspoon vanilla extract - Optional garnish: powdered sugar, mint, extra raspberries Each ingredient plays an important role. The butter gives richness, while the sugar adds sweetness. Eggs help bind everything together and make the cake fluffy. Flour provides structure, and baking powder helps it rise. The salt brings out the flavors. Whole milk adds moisture, and lemon zest and juice infuse a bright, tangy taste. Fresh raspberries add a burst of flavor and color. For a lovely finish, you can garnish the cake with powdered sugar, mint, and extra raspberries. This not only looks nice but also enhances the flavor. You can find everything you need at your local grocery store. Enjoy the process and get ready for a tasty treat! {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). Grab a 9x5 inch loaf pan. Grease it well with soft butter. After that, dust it with flour. This helps the cake come out easily. As an option, you can line the bottom with parchment paper. This makes it even easier to remove the cake later. In a large bowl, take your softened butter and granulated sugar. Use a hand mixer or stand mixer. Beat them together on medium speed. You want this mixture to be light and fluffy. This process usually takes about 3 to 5 minutes. It’s key for a soft cake. Now, add your large eggs to the bowl one at a time. Beat well after each egg. This helps create a smooth mix. Next, mix in the lemon zest and pure vanilla extract. Make sure these flavors spread evenly throughout the batter. Using room temperature eggs helps with this step. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Whisking helps to combine these dry items well. It also adds air, which makes the cake lighter. Make sure there are no lumps in the dry mix. Now it’s time to mix the wet and dry items. Gradually add the dry mix to the wet mix. Alternate this with the warmed whole milk. Start and end with the dry ingredients. Mix gently to combine everything. Be careful not to overmix, as this can make the cake dense. After that, you can fold in the freshly squeezed lemon juice and raspberries. Use a spatula to do this gently. The goal is to keep the raspberries whole. If you mash them too much, you lose their shape and texture. Pour the batter into your prepared loaf pan. Smooth the top with a spatula. Place the pan in your preheated oven. Bake for 60 to 70 minutes. You’ll know it’s done when a toothpick comes out clean or with a few moist crumbs. After baking, let the cake cool in the pan for about 10 minutes. Carefully transfer it to a wire rack to cool completely. To keep your lemon raspberry pound cake moist, avoid overmixing the batter. Overmixing can lead to a tough cake. Also, don’t skip the eggs or the milk. They add moisture that helps the cake stay soft. Finally, always measure your ingredients carefully. Too much flour can dry out the cake. Consider adding a splash of almond extract for a rich flavor. You can also mix in a little lime zest for a fun twist. If you want a sweeter touch, a hint of coconut extract can elevate the cake's taste. Experimenting with these flavors can make your cake unique and exciting. For a beautiful finish, dust the top with powdered sugar. Add fresh raspberries around the cake for color and charm. A sprig of mint can add a touch of green that makes it pop. Presentation matters, so take time to arrange your garnishes neatly. Pro Tips Room Temperature Ingredients: Ensure your eggs and butter are at room temperature before mixing. This helps create a smoother batter and a lighter cake. Gentle Mixing: When combining the wet and dry ingredients, mix gently to avoid overdeveloping the gluten, which can make the cake dense. Raspberry Care: When folding in the raspberries, use a spatula and fold gently to keep them intact and avoid turning the batter pink. Cooling Time: Allow the cake to cool in the pan for a short time before transferring to a wire rack. This helps the cake set properly and makes it easier to remove without breaking. {{image_4}} You can easily make this cake gluten-free. Use a gluten-free flour blend instead of all-purpose flour. Look for blends that have xanthan gum. This gum helps to hold the cake together. Make sure to check the blend's instructions, as some may need extra liquid. While raspberries shine in this cake, you can swap them out. Try blueberries or blackberries for a new twist. You can also mix in citrus like orange or lime zest. These fruits add fresh flavors and keep the cake bright and tasty. If you want smaller portions, use mini loaf pans. Fill them about two-thirds full with batter. Bake these mini cakes for 25-30 minutes. Check them with a toothpick to see if they are done. These smaller cakes are perfect for sharing or gifting. Store your leftover cake in an airtight container. This helps keep it moist. You can also wrap it tightly in plastic wrap. Place the cake in a cool, dry spot. If you have a large piece, cut it into slices. This makes it easier to store and serve. To freeze your lemon raspberry pound cake, wrap it well. Use plastic wrap first, then aluminum foil. This helps prevent freezer burn. Label the package with the date. To thaw, place the cake in the fridge overnight. You can also leave it at room temperature for a few hours. This keeps it soft and tasty. Your pound cake stays fresh for about 3 to 5 days at room temperature. If you store it in the fridge, it lasts about a week. However, freezing extends its life up to three months. Always check for any signs of spoilage before eating. Enjoy your treats while they are still at their best! Yes, you can use frozen raspberries in your pound cake. Here are some tips: - Thaw them first to avoid too much moisture in the batter. - Gently fold them in at the end, just like fresh berries. - Reduce baking time slightly, as frozen berries can cool the batter. Frozen raspberries can work well and still taste great! To check if your cake is done, look for these signs: - A golden top that feels firm to touch. - A toothpick inserted in the center comes out clean or with a few crumbs. - The sides of the cake should pull away from the pan. If you see these signs, your cake is ready to cool! A sinking cake can happen for a few reasons. Here are some common causes: - Overmixing the batter can add too much air. - Too much liquid can cause the center to sink. - Not baking long enough can lead to a collapse. Prevent this by mixing gently and checking your oven’s temperature. You’ve learned how to make a delicious lemon raspberry pound cake. We covered each ingredient, preparation step, and important tips. You now know how to make this cake moist and add your own twist. Remember, using fresh ingredients really boosts flavor. Enjoy baking, and share your tasty results! Your friends and family will love it.

Lemon Raspberry Pound Cake

A moist and flavorful pound cake infused with lemon and fresh raspberries, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 10
Calories 300 kcal

Ingredients
  

  • 1 cup unsalted butter, softened to room temperature
  • 2 cups granulated sugar
  • 4 large eggs, at room temperature
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1 cup whole milk, warmed slightly
  • 2 tablespoons zest of lemons
  • 0.25 cup freshly squeezed lemon juice
  • 1 cup fresh raspberries
  • 1 teaspoon pure vanilla extract

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Prepare a 9x5 inch loaf pan by greasing it liberally with butter and then flouring it. Alternatively, line the bottom with parchment paper for easier removal after baking.
  • In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter and granulated sugar. Beat them together on medium speed until the mixture is light and fluffy, about 3-5 minutes.
  • Then, add the eggs to the mixture one at a time, ensuring you beat well after each addition for a smooth consistency. After incorporating the eggs, mix in the lemon zest and pure vanilla extract until evenly distributed.
  • In a separate bowl, combine the all-purpose flour, baking powder, and salt. Whisk these dry ingredients together until thoroughly mixed.
  • Gradually add the dry ingredients to the wet mixture, making sure to alternate with the warmed whole milk. Begin and end with the dry ingredients, mixing gently just until combined. Be cautious not to overmix the batter, as this can lead to a denser cake.
  • Carefully fold in the freshly squeezed lemon juice and the fresh raspberries. Use a spatula to combine, taking care not to mash the raspberries too much to preserve their shape.
  • Pour the batter into the prepared loaf pan, using a spatula to smooth the top evenly.
  • Place the loaf pan in the preheated oven and bake for 60-70 minutes. It’s done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Once baked, let the cake cool in the loaf pan for about 10 minutes. After that, carefully transfer it to a wire rack to cool completely.

Notes

Dust with powdered sugar and garnish with fresh raspberries and mint for presentation.
Keyword cake, dessert, lemon, pound cake, raspberry