Recipe: Raspberry Lemon Pound Cake
Raspberry Lemon Pound Cake is a light but moist cake with a soft crumb. The lemon flavour, fresh raspberries and sour cream makes this cake a perfect summer time dessert. Enjoy it on its own, with some whipped cream or Greek Yogurt. We couldn’t resist enjoying it with a cup of coffee.
What Is A Pound Cake?
Traditionally, a pound cake gets its name from the fact that a pound each of flour, sugar, butter and eggs were used to make the cake. And usually a pound cake is baked in a loaf or bundt pan. However, nowadays there are several variations of pound cake. What remains the signature of a pound cake is the slightly thin dark crust, melt in the mouth texture and fine crumb without any large holes in it. Growing up, I remember my mum would occasionally buy a Pound Cake from the bakery. Besides the vanilla flavour, it lacked fruits and other flavourings. We loved to dunk the slice in our cold glass of milk.
Sunday Funday
By the way, Sunday Funday is a group of Food Bloggers. Every Sunday we share some fun, traditional, hearty or easy recipes to make Sunday Family Meals a bit more exciting. To join this fun group, visit the Sunday Funday Facebook Page. Request to join in.
Theme: National Raspberry Cake Day
Camilla who blogs at Culinary Adventures With Cam suggested this theme for this week. So what is National Raspberry Cake Day? July 31st is celebrated as Raspberry National Day in US. Traditionally, raspberries is very much a temperate region summer fruit. Years back they would grow in abundance during mid summer – from July to September. End of July was declared as the perfect day to enjoy succulent, fresh raspberries in a cake.
Whatever, the reason I am so glad I baked this Raspberry Lemon Pound Cake. The original plan was not to switch on the oven as it is pretty hot. I wanted to make a no baked raspberry cheesecake. However, I asked hubby what he would prefer and his answer was ” We’ve got to celebrate Lily’s Birthday with a proper cake.” Thus the Raspberry Lemon Pound Cake to celebrate my granddaughter’s 3rd birthday. There is a 12 hour difference between us but Zoom makes celebrations seem much closer.
Some Tips For Perfect Pound Cake
- All the ingredients must be at room temperature. So make sure the eggs, raspberries are brought out of the fridge.
- The butter must be soft and not melted.
- Don’t reduce the amount of the fat containing ingredients like butter, cream, full fat milk, yogurt, sour cream, etc.
- Cream the sugar and butter till it is light, fluffy and creamy. To achieve this it is best to use an electrical hand held beater or mixer.
- Add eggs one at a time. Add one egg, whisk the mixture and then add another.
- Best to use all purpose flour as wheat flour tends to make the crumb a bit heavier.
- Always alternate the addition of flour and milk, cream, yogurt, etc. in two to three batches. That is add a bit of flour, whisk till mixed then add a bit of the cream, etc add flour, add cream.
- Bake at the temperature suggested. And allow it to bake for 50-60 minutes.
- If the top begins to brown quickly, cover it with aluminum foil.
- If you are adding dried or fresh fruit, nuts, coat them with some flour. This prevents them from sinking to the bottom.
- If you use a bundt pan, make sure it is well greased and dusted with flour.
- You can line the loaf pan with parchment paper, but I find it easier to grease the pan with butter and dust it with flour.
Some More Cakes You May Like
Check Out How Fellow Members Of Sunday Funday Are Celebrating National Raspberry Cake Day
- Eggless Berry Tiramisu by Sneha’s Recipe
- Healthy Raspberry Frozen Yogurt (Only 3 Ingredients!) by Amy’s Cooking Adventures
- Raspberry Coffee Cake by A Day in the Life on the Farm
- Raspberry Lemon Pound Cake by Mayuri’s Jikoni
- Raspberry Roll Cake by Culinary Adventures with Camilla
Ingredients Required For Raspberry Lemon Pound Cake
- Fresh Raspberries – can use frozen but fresh is the best if available.
- Lemon – both the juice and the zest.
- Cornflour – cornstarch or plain flour to coat the raspberries.
- All Purpose Flour – plain flour
- Butter – use salted or unsalted. If you use unsalted then add ½ tsp salt. If you use salted like I did, then add only ¼ tsp. Soft butter but not melted.
- Eggs – need large eggs. Make sure they are not cold. Leave them out so they reach room temperature.
- Sugar – I have used white sugar.
- Salt – add only ¼ tsp if you use salted butter. Add ½ tsp if you used unsalted.
- Baking Soda – Soda Bicarbonate.
- Sour Cream – unflavoured and must be at room temperature.
- Water or Milk – may need a little to add to the batter if it appears a bit stiff.
For The Lemon Glaze:
- Icing sugar – or powdered sugar, confectioners’ sugar
- Lemon Juice
- Lemon Zest
Watch How To Make Raspberry Lemon Pound Cake
RASPBERRY LEMON POUND CAKE
Ingredients
FOR THE RASPBERRY LEMON POUND CAKE:
- 1 cup raspberries fresh
- 2 cups all purpose flour
- 1 cup granulated sugar
- 2 large eggs
- 200 g butter soft
- 1 tbsp cornflour or plain flour
- 1 tbsp lemon juice
- 1 tbsp lemon zest
- ½ tsp baking soda
- ¾ cup sour cream unflavoured
- 2-4 tbsp water or milk
FOR THE LEMON GLAZE:
- 1 cup icing sugar
- 1-1½ tbsp lemon juice
- ¼ tsp lemon zest
Instructions
PREPARATION OF RASPBERRY LEMON POUND CAKE
- Preheat the oven to 180°C.
- Grease and dust a 9X5 inch loaf pan. Or line it with parchment paper.
- Sieve flour, salt and baking soda together. Keep on the side till required.
- Cream sugar and butter together till it is light, fluffy and creamy.
- Add the lemon juice and zest. Mix well.
- Add one egg and whisk.
- Then add the other egg and whisk the mixture.
- Add half of the flour mixture. Mix till flour is incorporated into the creamy mixture. Do not over mix.
- Add half of the sour cream and mix well.
- Add the remaining sour cream and mix well.
- Add the remaining flour and mix till it is incorporated into the creamy mixture. Do not over mix.
- If the cake mixture appears a bit stiff add 2-4 tbsp of water or milk. I had to add 2 tbsp of water.
- Fold in the raspberries gently.
- Pour the batter into the prepared tin or pan.
- Bake the cake for 60 minutes or till it is done. Insert a skewer into the middle of the cake. If it comes out clean, the cake is done.
- If the cake browns too quickly at the top then cover the pan with aluminum foil.
- Allow the cake to cool down in the pan or tin.
- Using a spatula, loosen the sides of the cake.
- Remove from the tin or pan and allow it to cool completely on a wire rack.
PREPARATION OF THE LEMON GLAZE:
- Mix icing sugar with 1 tbsp of lemon juice.
- If the glaze is still too thick add ½ tbsp at a time some more lemon juice. I used 1½ tbsp.
- Pour the glaze over the cake. Spread it out using a butter knife.
- Sprinkle some zest over it. Decorate with some raspberries.
- Enjoy the cake with some whipped cream, Greek yogurt or on its own as a summer dessert.
Notes
- All the ingredients must be at room temperature. So make sure the eggs, raspberries are brought out of the fridge.
- The butter must be soft and not melted.
- Don't reduce the amount of the fat containing ingredients like butter, cream, full fat milk, yogurt, sour cream, etc.
- Cream the sugar and butter till it is light, fluffy and creamy. To achieve this it is best to use an electrical hand held beater or mixer.
- Add eggs one at a time. Add one egg, whisk the mixture and then add another.
- Best to use all purpose flour as wheat flour tends to make the crumb a bit heavier.
- Always alternate the addition of flour and milk, cream, yogurt, etc. in two to three batches. That is add a bit of flour, whisk till mixed then add a bit of the cream, etc add flour, add cream.
- Bake at the temperature suggested. And allow it to bake for 50-60 minutes.
- If the top begins to brown quickly, cover it with aluminum foil.
- If you are adding dried or fresh fruit, nuts, coat them with some flour. This prevents them from sinking to the bottom.
- If you use a bundt pan, make sure it is well greased and dusted with flour.
- You can line the loaf pan with parchment paper, but I find it easier to grease the pan with butter and dust it with flour.
Pin For Later:
A Little Request:
If you do try this recipe then please either
add a comment below,
send a picture to my email mayuri.ajay.patel62@gmail.com
tag me as #mayuri_jikoni on Instagram
or tag me on Twitter as #Mayuri1962