Welcome To The Best Lemon Raspberry Pound Cake Recipes!

Welcome To The Best Lemon Raspberry Pound Cake Recipes!

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Lemon Raspberry Pound Cake Slow The Cook Down
Lemon Raspberry Pound Cake Slow The Cook Down from slowthecookdown.com

If you’re looking to make a delicious pound cake that is bursting with flavor, then you’ve come to the right place. We’ve gathered two of the best lemon raspberry pound cake recipes that are sure to be a hit with your family and friends. Read on for all the details and tips you need to make the perfect lemon raspberry pound cake!

Lemon Raspberry Pound Cake Recipe #1

Ingredients:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1/2 cup fresh lemon juice
  • 1/2 cup fresh or frozen raspberries

Instructions:

  1. Preheat oven to 350 degrees F. Grease and flour a 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla extract.
  4. Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk. Stir in the lemon juice and raspberries.
  5. Pour the batter into the prepared pan. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  6. Allow the pound cake to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
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Nutritional Information:

Serving size: 1 slice
Calories: 175
Total Fat: 8g
Saturated Fat: 4g
Cholesterol: 42mg
Sodium: 135mg
Total Carbohydrates: 24g
Dietary Fiber: 1g
Sugars: 14g
Protein: 3g

Cooking Time:

45-50 minutes

Tips:

  • To ensure that your pound cake is perfectly cooked, insert a toothpick into the center to check for doneness. If the toothpick comes out clean, the cake is done.
  • If you don’t have buttermilk on hand, you can make a substitute by combining 1/2 cup of regular milk with 1 teaspoon of white vinegar or lemon juice.

Notes:

This pound cake can be stored in an airtight container at room temperature for up to 5 days.

Serving Suggestions:

This lemon raspberry pound cake is best served warm with a dollop of whipped cream or a scoop of vanilla ice cream. It also makes a delicious addition to a brunch or afternoon tea.

Suggestions for Modifications and Variations to the Recipe:

  • For a more decadent pound cake, try adding 3/4 cup of white chocolate chips to the batter.
  • For a richer flavor, try substituting the buttermilk for heavy cream.
  • For an extra zesty flavor, add a teaspoon of finely grated lemon zest to the batter.
  • For a different berry flavor, try using blueberries or blackberries in place of the raspberries.

Frequently Asked Questions:

Q: Can I make this pound cake ahead of time?
A: Yes, this pound cake can be prepared up to a day in advance and stored in an airtight container at room temperature until ready to serve.

Q: Can I freeze this pound cake?
A: Yes, this pound cake can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving.

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Lemon Raspberry Pound Cake Recipe #2

Ingredients:

  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 2 cups granulated sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk
  • 3/4 cup fresh lemon juice
  • 1 cup fresh or frozen raspberries

Instructions:

  1. Preheat oven to 350 degrees F. Grease and flour a 9×13 inch baking pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla extract.
  4. Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk. Stir in the lemon juice and raspberries.
  5. Pour the batter into the prepared pan. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
  6. Allow the pound cake to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.

Nutritional Information:

Serving size: 1 slice
Calories: 225
Total Fat: 11g
Saturated Fat: 6g
Cholesterol: 54mg
Sodium: 167mg
Total Carbohydrates: 30g
Dietary Fiber: 1g
Sugars: 18g
Protein: 4g

Cooking Time:

50-55 minutes

Tips:

  • To ensure that your pound cake is perfectly cooked, insert a toothpick into the center to check for doneness. If the toothpick comes out clean, the cake is done.
  • If you don’t have buttermilk on hand, you can make a substitute by combining 1/2 cup of regular milk with 1 teaspoon of white vinegar or lemon juice.

Notes:

This pound cake can be stored in an airtight container at room temperature for up to 5 days.

Serving Suggestions:

This lemon raspberry pound cake is best served warm with a dollop of whipped cream or a scoop of vanilla ice cream. It also makes a delicious addition to a brunch or afternoon tea.

Suggestions for Modifications and Variations to the Recipe:

  • For a more decadent pound cake, try adding 3/4 cup of white chocolate chips to the batter.
  • For a richer flavor, try substituting the buttermilk for heavy cream.
  • For an extra zesty flavor, add a teaspoon of finely grated lemon zest to the batter.
  • For a different berry flavor, try using blueberries or blackberries in place of the raspberries.
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Frequently Asked Questions:

Q: Can I make this pound cake ahead of time?
A: Yes, this pound cake can be prepared up to a day in advance and stored in an airtight container at room temperature until ready to serve.

Q: Can I freeze this pound cake?
A: Yes, this pound cake can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving.

My Thoughts and Experiences on this Recipe:

I absolutely love making this lemon raspberry pound cake. The combination of the tart lemon and sweet raspberries is the perfect balance of flavors. It’s always a hit when I make it and I always get lots of requests for the recipe. I highly recommend giving this recipe a try – you won’t regret it!

In conclusion, these two recipes for lemon raspberry pound cake are sure to be a hit. They are both easy to make and are bursting with flavor. Whether you are looking for a quick and easy dessert or a special treat for a special occasion, these recipes will not disappoint. So grab your ingredients and get baking!