LEMON AND RASPBERRY POUND CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 3h
Yield 8 servings
Number Of Ingredients 11
Steps:
- For the cake: Preheat the oven to 325 degrees F. Put the raspberries in a bowl and set aside.
- In the bowl of an electric mixer fitted with a paddle attachment, cream together the granulated sugar and butter. Add the eggs 1 at a time, mixing after each addition. Turn the mixer to low and gradually add all but 2 tablespoons of the flour (reserve the 2 tablespoons for the raspberries). Add the lemonade and salt and mix until combined. Add the lemon zest and mix. Scrape the bowl.
- Toss the remaining 2 tablespoons flour with the raspberries in the bowl; this will stop them from sinking. Fold the raspberries into the batter with a spatula.
- Butter and flour a 9-by-5-inch loaf pan. Pour the batter into the loaf pan and even out the surface. Bake until a toothpick inserted in the center does not come out totally clean but isn't wet with batter either, 1 hour and 15 minutes to 1 hour and 30 minutes. Let the cake sit in the pan for 30 minutes, then carefully turn it out onto a cooling rack set over a baking sheet to cool.
- For the glaze: Combine the powdered sugar, lemon zest and juice, salt and 2 tablespoons water in a bowl. Gently whisk until thick but pourable, adding a little more water if needed. Drizzle the glaze over the cake and let set.
LEMON POUND CAKE WITH RASPBERRY SAUCE
This recipe is tart and sweet at the same time. The lemon cake drizzled with the raspberry -sure to be a hit at your next party . Just add a dollop of whipped cream or a scoop of vanilla ice cream to really push this treat over the edge.
Provided by Pat Duran
Categories Fruit Sauces
Time 1h
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350^. Grease a 8x5-inch loaf pan. Sift together the first 3 ingredients in a medium bowl. Set aside. In a large bowl, whisk together the next 5 ingredients. Slowly whisk dry ingredients into wet ingredients. With rubber spatula, fold canola oil into batter until all incorporated.
- 2. Pour batter into prepared pan and bake for 50 minutes or until a toothpick stuck into the center comes out clean. Cool in pan for 10 minutes, then remove from pan and slice.
- 3. To make raspberry sauce, place raspberries and sugar in saucepan and bring to boil. Pour through sieve to remove seeds, Drizzle sauce over cake slices to serve. --- For a quicker method I just melt raspberry jelly and a tad of water.
LEMON-RASPBERRY POUND CAKE
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
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.
Nutrition Facts : Calories 629.1, Fat 34, SaturatedFat 20.5, Cholesterol 197.3, Sodium 266.3, Carbohydrate 75.7, Fiber 1.1, Sugar 48.5, Protein 6.6
WEIGHT WATCHERS LEMON-RASPBERRY POUND CAKE
Make and share this Weight Watchers Lemon-Raspberry Pound Cake recipe from Food.com.
Provided by CookingONTheSide
Categories Dessert
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Spray 4 1/2 x 8 1/2 inch loaf pan with nonstick spray.
- Whisk 2 cups flour, grated zest of lemons, baking powder, baking soda and salt and ground allspice in bowl.
- With electric mixer on medium speed, beat softened butter and vanilla 1 minute.
- Gradually add sugar and beat until light and fluffy, 4 minutes.
- At low speed, gradually beat in 2/3 cup egg substitute.
- Alternately add flour mixture and 1/2 cup light sour cream, beginning and ending with flour mixture, and beating just until blended.
- Gently fold in fresh raspberries.
- Scrape batter into pan; spread evenly.
- Bake until toothpick inserted into center comes out clean, 1 hour, 10 minutes.
- Cool in pan on rack 10 minutes.
- Remove cake from pan and cool completely on rack.
Nutrition Facts : Calories 233.6, Fat 7, SaturatedFat 4.3, Cholesterol 18.6, Sodium 214.5, Carbohydrate 39.1, Fiber 1.2, Sugar 21.6, Protein 4
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