If you’ve been following my raspberry series the last few weeks, you know that I went on a mission to see if I could make raspberry dishes that my husband, Joey, (a known raspberry hater) would enjoy.
The other two recipes I tried received a thumbs up from him, but I wanted to see if I could win with one more.
This one might have been cheating a little, because it features fresh lemon juice and zest, and if there’s something Joey loves in a dessert, it’s a bit of citrus.
But, hey, if you make up your own challenge, I suppose you make up your own rules, too, right?
The recipe I landed on comes from the blog “The Seaside Baker.” You can find the original post at https://theseasidebaker.com/raspberry-lemon-pound-cake/. I eliminated the glaze from my version and added more raspberries and a smidgeon more lemon.
Raspberry Lemon Pound Cake
Ingredients
- 1 1/2 cup fresh or frozen raspberries divided
- 2 teaspoons cornstarch
- 1 cup butter room temperature
- 1 cup sugar
- 2 eggs
- juice of 1 medium-sized lemon
- zest of 1 medium-sized lemon
- 2 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup sour cream or Greek yogurt
Instructions
- Preheat the oven to 350 degrees. Prepare a loaf pan by lining it with parchment paper and spraying it with cooking spray. Set it aside.
- In a bowl, gently mix one cup of raspberries with the cornstarch, and set it aside.
- In a large mixing bowl, beat the butter and sugar until it’s light yellow (about two minutes).
- Beat in the eggs, one at a time. Beat in the lemon juice and zest.
- Finally, add the baking soda and salt and then alternate adding the flour and sour cream, beating in between, until everything is well combined.
- Fold in the raspberry and cornstarch mixture, and pour the batter into the loaf pan, spreading it out evenly.
- Lightly press the remaining raspberries about halfway into the top of the batter so you can still see the tops of the berries.
- Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean.
- Let the pound cake cook completely before removing from the pan and slicing.
- Store the cake in an airtight container.
I was absolutely head over heels for this recipe. It was moist and buttery and the pops of raspberries, combined with the light tartness from the fresh lemon was fabulous. I could totally picture this on the table for a tea party.
As for Joey, he said he gave the cake a seven out of 10. He said if you’re like him and really like lemon, go ahead and add a bit extra to this to make it even better.
Overall, I was pretty happy with my raspberry experiments, and Joey admitted that maybe he doesn’t dislike the berries as much as he used to, so it was a win in my book.
Unfortunately for him, that also means I will probably continue to use him as a guinea pig for all kinds of random ingredients, whether he thinks he likes them or not.
This piece first appeared in print Aug. 22, 2024.
Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.
