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.
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.