Raspberry Lemon Pound Cake
For a beautiful and lightly sweet dessert, look no further than this raspberry lemon pound cake, which is moist, full of fresh berries and has a light tartness from fresh lemons. It’s a great treat for summer or springtime.
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.