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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.
5 from 7 votes
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert, Snack, Tea Time
Cuisine International
Servings 10 SLICES



  • 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


  • 1 cup icing sugar
  • 1-1½ tbsp lemon juice
  • ¼ tsp lemon zest



  • 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.


  • 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.


  • 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.
Keyword How To Make Raspberry Lemon Pound Cake, Pound Cake Recipe, Rapberry Lemon Pound Cake