Lemon Raspberry Pound Cake
A delicious pound cake bursting with lemon flavor , fresh raspberries, and drizzled in a tangy lemon icing!
Servings: 12 servings
- 2 1/2 cups (300 g) all purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 Tablespoon lemon zest (1-2 lemons)
- 1 cup (227 g) sour cream (or greek yogurt)
- 1 teaspoon vanilla extract
- 1 cup (2 sticks, 227 g) unsalted butter softened
- 2 1/4 cups (443 g) granulated sugar
- 4 large eggs room temperature
- 2 cups (240 g) fresh raspberries (or frozen - do not thaw)
For the Lemon Glaze
- 1 1/2 cups (170 g) confectioner's sugar
- 3-4 tablespoons fresh lemon juice
- 1/2 teaspoon vanilla extract
- 1 teaspoon lemon zest optional
Prepare oven. Position oven rack in center of oven. Preheat oven to 350°F (177°C) degrees
Combine dry ingredients. Sift dry ingredients together in a bowl and set aside.
Make sour cream mixture. In another bowl, combine lemon zest, vanilla extract and sour cream.
Cream butter and sugar. In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, scraping down the mixing bowl well after each addition and mix until blended.
Combine wet and dry. Add dry and wet ingredients alternately to butter-sugar-egg mixture until uniformly incorporated- do not overmix. Fold in raspberries.
Grease bundt pan. Grease and flour one bundt cake pan. Pour batter into pan. Bake in a preheated 350 degrees oven for approximately 50-55 minutes. The cake is done when a toothpick or skewer inserted in the center comes out clean. Remove from oven and allow to cool in pan for about 10 minutes before inverting out onto cooling rack. Allow to cool before glazing.
Make the glaze. Mix all ingredients until smooth. Adjust consistency if needed. Pour over top of the cooled bundt cake and serve. For a thicker glaze use less lemon juice.
- Sour cream: I've used plain Greek yogurt as well and it works great!
- Raspberries: If using frozen raspberries, do not thaw first.
- Make ahead: This cake can be made and stored, covered, at room temperature for up to 2 days. I like to cover with plastic wrap to keep from drying out and then will store in a closed cake container.
- Freezing: Yes you can freeze the cake for up to 3 months. I like to slice it up first and then freeze individual wrapped slices or place them in sealable bag. Thaw any cake at room temperature before serving.
Calories: 505kcal | Carbohydrates: 76g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 105mg | Sodium: 176mg | Potassium: 134mg | Fiber: 2g | Sugar: 54g | Vitamin A: 678IU | Vitamin C: 7mg | Calcium: 52mg | Iron: 2mg