Best Lemon And Raspberry Pound Cake Recipes

POUNDCAKE FILLED WITH FRESH RASPBERRIES

Poundcake Filled With Fresh Raspberries image

From the outside, this looks like your standard, run-of-the mill poundcake. But slice into it, and you'll discover a ruby-red row of raspberries nestled into the sour cream-lemon cake. It's light yet moist, and the perfect end to a warm-weather meal. Serve with a dollop of whipped cream or Greek yogurt.

Provided by Molly O'Neill

Categories cakes, dessert

Time 1h40m

Yield 8 servings

Number Of Ingredients 11

Ingredients

1/2 cup unsalted butter, at room temperature, plus additional for greasing pan
1 1/4 cups sugar
1 1/2 teaspoons grated lemon zest
3 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour, plus additional for pan
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup sour cream
2 cups fresh raspberries

Steps:

Preheat oven to 350 degrees. Line a 9-inch loaf pan with parchment paper then butter and flour it. Using an electric mixer, cream together the butter and sugar until light. Mix in the lemon zest. Add the eggs, one at a time, mixing until light and fluffy. Mix in the vanilla.
Sift together the flour, baking soda, baking powder and salt. Add the dry ingredients to the batter alternately with the sour cream, mixing just to combine. Spread half of the batter in the prepared pan. Cover with the raspberries. Top with the remaining batter, smoothing out the top.
Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour and 20 minutes. Place on a rack to cool. Turn the cake out of the pan and dust the top with powdered sugar. Cut into slices and serve.

Nutrition Facts : @context http, Calories 423, UnsaturatedFat 6 grams, Carbohydrate 60 grams, Fat 18 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 10 grams, Sodium 309 milligrams, Sugar 33 grams, TransFat 0 grams

LEMON-RASPBERRY POUND CAKE

Lemon-Raspberry Pound Cake image

Make and share this Lemon-Raspberry Pound Cake recipe from Food.com.

Provided by Audrey M

Categories Dessert

Time 2h

Yield 16 serving(s)

Number Of Ingredients 12

Ingredients

1 1/4 cups seedless raspberry jam
1 1/2 cups whipping cream
3 tablespoons raspberry liqueur
1/2 cup seedless raspberry jam
2 cups butter or 2 cups margarine, softened
2 1/2 cups sugar
8 eggs
3 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon fresh lemon juice
1 1/2 teaspoons lemon extract

Steps:

Over medium heat, melt jam in a small saucepan.
Once melted, remove from heat and slowly whisk in whipping cream then raspberry liqueur.
Place sauce in an airtight container and chill.
Preheat oven to 325 degrees.
In a small mixing bowl, add 1/2 cup seedless raspberry jam and with an electric mixer blend until smooth; set aside.
In a large mixing bowl, cream toether butter and suger.
Slowly add one egg at a time.
Beating well after each egg is added.
In a sifter, combine flour, baking powder and salt.
Sift into a medium mixing bowl.
Now add dry ingredients to creamed butter mixture.
Beat with a mixer until well blended.
Beat in lemon juice and lemon extract.
Grease a 10 inch tube pan with removable bottom.
Pour in half of cake batter.
With a spoon, place half of the jam on top of batter.
Do this one more time with remaining batter and jam.
Gently swirl the batter with a butter knife by pulling up and folding over.
Don't go over board.
Bale for i hour and 25 minutes to 1 hour and 40 minutes.
Check cake for doneness by insterting a toothpick in center of cake.
If it comes out clean, the cake is done.
Cool cake in pan for 15 minutes.
Slowly run a butter knife around edge of cake and then remove from pan.
Don't take off bottom yet until cake is cooled completely.
Before serving, place about 2 Tablespoons of the raspberry sauce on dessert plate topped with a slice of cake.