Introduction to Lemon Raspberry Pound Cake
As a passionate home cook, I truly believe that the right dessert can turn an ordinary day into something special. Today, I’m excited to share my recipe for Lemon Raspberry Pound Cake—a delightful fusion of zesty lemon and sweet raspberries that dances on your taste buds. Whether you’re scrambling to prepare for a last-minute gathering or just want to indulge in a sweet treat after dinner, this pound cake is the perfect solution. With its stunning layers and tempting glaze, it’s destined to impress everyone at the table, including you!
Why You’ll Love This Lemon Raspberry Pound Cake
This Lemon Raspberry Pound Cake is a slice of sunshine, effortlessly blending sweet and tart flavors. It’s not just about taste; it’s about ease and comfort in the kitchen. With just a few simple steps, you can whip up a delightful dessert that looks as good as it tastes. Perfect for busy days or special occasions, this cake brings smiles, warmth, and a little hint of nostalgia to every gathering.
Ingredients for Lemon Raspberry Pound Cake
Before we dive into the baking magic, let’s gather our ingredients. Each one plays a vital part in creating this scrumptious Lemon Raspberry Pound Cake.
- Butter: This adds richness and moisture, giving our cake a tender crumb.
- Cream Cheese: Softened, it introduces a creamy texture and subtle tang, enhancing flavor depth.
- Canned Pumpkin Puree: A surprise ingredient that keeps the cake moist while adding nutritional benefits.
- Sweetened Condensed Milk: This sweet marvel creates a dense, luxurious sweetness in our cake.
- Pumpkin Pie Spice: A blend of warm spices that complements the citrus beautifully.
- Graham Cracker Crumbs: These tiny nuggets offer a slight crunch and a hint of nostalgia.
- White Chocolate Chips: These melt into creamy pockets of sweetness throughout the cake.
- Granulated Sugar: Our trusty sweetening agent that balances the tartness of lemon and raspberries.
- Lemon Zest: Adds vibrant flavor that amplifies the citrus notes—don’t skip this!
- Lemon Extract: Triple the lemony goodness in our cake; it’s like sunshine in a bottle.
- Lemon Juice: Freshly squeezed is best, as it brings brightness and a moist crumb.
- Buttermilk: This ingredient contributes to a tender texture, giving the cake its lift and lightness.
- Seedless Raspberry Jam: This will create beautiful swirls, marrying the flavors perfectly.
- Raspberry Extract or Jell-O Powder (optional): Boosts raspberry flavor or adds a punch of color, making your cake pop.
- Powdered Sugar: Essential for our sweet glaze, it adds a delightful finish to the cake.
- Milk: Used to adjust the glaze consistency for that perfect drizzle.
- Optional Garnishes: Fresh raspberries and thin lemon wedges make for a stunning presentation.
For exact measurements, please refer to the recipe at the bottom of the article. Now that we have our ingredients ready, let’s move on to the fun part—baking!
How to Make Lemon Raspberry Pound Cake
Now comes the part where the magic happens! Baking this Lemon Raspberry Pound Cake is not just easy, but it’s also enjoyable. Follow these straightforward steps, and you’ll create an impressive dessert that your family will love.
Step 1: Prepare the Pan
First things first, we need to prepare our pan. I prefer using a tube or bundt pan for this recipe. Grease and flour the pan generously to ensure the cake releases easily later on. While you’re at it, preheat your oven to 325°F (165°C). It should be nice and hot by the time we’re ready to bake!
Step 2: Mix Dry Ingredients
In a separate bowl, grab your cake flour, salt, and baking powder. Whisk them together for about 30 seconds; this helps to evenly combine all the dry particles, ensuring your Lemon Raspberry Pound Cake rises beautifully and has a light texture.
Step 3: Cream Butter and Sugar
Next, let’s cream the butter and sugar. In your mixing bowl, use a mixer with a paddle attachment on medium speed. Cream the softened butter until it’s smooth, then slowly add the granulated sugar. Mix them together until the mixture is light and fluffy, about 3 to 5 minutes. This step adds air to the batter, which is key to a lovely rise.
Step 4: Add Eggs
Now, it’s time to add the eggs. Carefully crack each egg into the bowl, mixing well after each addition. Make sure the yellow yolk is fully blended before adding the next egg. This creates a unified batter, full of moisture and richness!
Step 5: Combine Wet Ingredients
In a small bowl, mix together your buttermilk, lemon juice, lemon extract, and lemon zest. This bright mixture is crucial because it infuses our cake with tons of zesty lemon flavor, making each bite refreshing and delightful.
Step 6: Alternate Adding Mixtures
With the mixer on low speed, it’s time to combine our mixtures. Alternately add the dry flour mixture and the wet buttermilk mixture into the creamed butter and eggs, starting and ending with the dry ingredients. This gradual process ensures that everything mixes smoothly, giving your cake a perfect texture.
Step 7: Prepare the Raspberry Batter
Here’s where it gets fun! Scoop one cup of the lemon batter into a small bowl. Stir in the seedless raspberry jam until it’s smooth. If you’d like, you can also add raspberry extract or Jell-O powder to enhance the flavor and color. This mixture will create beautiful swirls in our cake.
Step 8: Layer the Batter
Now it’s time to assemble the cake! Start by pouring about three cups of lemon batter into the prepared pan, smoothing the top. Then, add half of the raspberry batter. Repeat the layers, finishing with the lemon batter on top. Use a knife to gently swirl the layers together. Remember, don’t overmix; we want to see those lovely swirls!
Step 9: Bake the Cake
Your masterpiece is almost complete! Place the pan in the preheated oven and bake for 60 to 70 minutes. Keep an eye on it; when a toothpick inserted into the center comes out clean or with a few crumbs clinging to it, it’s done. If the top darkens too quickly, simply cover it loosely with aluminum foil.
Step 10: Cool and Glaze
Once baked, let the cake cool in the pan on a wire rack for about 10 minutes. Then, gently turn it out onto a cake plate or pedestal. To whip up the glaze, mix powdered sugar with lemon extract and a pinch of salt, adding milk until you reach the desired consistency. Drizzle the sweet glaze over the cooled cake for that gorgeous finishing touch!
Tips for Success
- Make sure all ingredients are at room temperature for a smoother batter.
- Use freshly squeezed lemon juice for a brighter, more vibrant flavor.
- Don’t rush the creaming process; the fluffier the butter and sugar, the lighter your cake.
- Keep an eye on the baking time; ovens can vary!
- Let the cake cool completely before glazing to prevent drips.
Equipment Needed
- Tube pan or bundt pan (a regular 9×5 loaf pan works too).
- Mixing bowl (a large one is ideal for combining all ingredients).
- Mixer with a paddle attachment (a hand mixer will suffice as well).
- Whisk (for mixing dry ingredients easily).
- Measuring cups and spoons (to ensure accurate ingredient proportions).
Variations of Lemon Raspberry Pound Cake
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend. Make sure to check the blend’s performance for baking.
- Berry Blend: Mix in other berries like blueberries or blackberries for a delightful twist on flavors.
- Citrus Medley: Add orange or lime zest alongside lemon zest for a more complex citrus flavor.
- Vegan Version: Use applesauce instead of eggs, and swap out dairy products for non-dairy options like almond milk or coconut cream.
- Lemon Poppy Seed: Enhance the cake by adding poppy seeds for a lovely texture and added crunch.
Serving Suggestions for Lemon Raspberry Pound Cake
- Serve warm or at room temperature with a dollop of whipped cream for an indulgent treat.
- Pair with a refreshing cup of chamomile or mint tea to balance the flavors.
- Top each slice with fresh raspberries and a light dusting of powdered sugar for a charming presentation.
- Drizzle with extra lemon glaze for an irresistible finish.
FAQs about Lemon Raspberry Pound Cake
Can I use frozen raspberries instead of raspberry jam?
Absolutely! If you’re looking for a fresh burst of flavor, frozen raspberries work just fine. Just be sure to thaw them and drain any excess liquid before mixing them into the batter.
What can I substitute for buttermilk?
If you’re out of buttermilk, fear not! You can make your own by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes, and it’s ready to use!
How should I store leftover pound cake?
To keep your Lemon Raspberry Pound Cake fresh, store it in an airtight container at room temperature. It should stay tasty for several days. For longer storage, you can freeze slices wrapped in plastic wrap and foil.
Can I make this recipe ahead of time?
Definitely! This cake actually tastes even better the next day as the flavors meld together. Just bake it a day in advance, then glaze it right before serving for that fresh look.
What can I serve with this cake?
This Lemon Raspberry Pound Cake pairs beautifully with whipped cream or a scoop of vanilla ice cream. A side of fresh berries will enhance the fruity flavor, too!
Final Thoughts
Baking this Lemon Raspberry Pound Cake is more than just following a recipe; it’s about creating moments of joy and connection. As the sweet aroma fills your kitchen, you’ll find a comforting nostalgia that brings back memories of family gatherings and celebrations. Plus, each slice offers a delightful balance of tangy lemon and sweet raspberry, perfect for any occasion. Whether you share it with loved ones or savor it alone, this cake will surely bring a smile to your face. So, roll up your sleeves, and enjoy the satisfying journey of baking this irresistible treat!
Print
Lemon Raspberry Pound Cake
- Total Time: 1 hour 40 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delicious Lemon Raspberry Pound Cake featuring layers of lemon and raspberry flavors topped with a sweet glaze.
Ingredients
- 1 tablespoon butter
- 4 ounces cream cheese, softened
- 1/2 cup canned pumpkin puree
- 1 can (14 ounces) sweetened condensed milk
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 cup graham cracker crumbs
- 1/3 cup white chocolate chips
- Granulated sugar (for rolling)
- Chocolate chips (for topping)
- Zest of 1 lemon
- 3 teaspoons (12g) lemon extract
- 3 tablespoons (42g) lemon juice
- 1 cup (235g) buttermilk
- For the Raspberry Swirl: ⅓ cup (90g) seedless raspberry jam
- Optional: ½ teaspoon (2g) raspberry extract or 1 teaspoon raspberry Jell-O powder
- For the Lemon Glaze: 2 cups powdered sugar, sifted
- ½ teaspoon lemon extract or lemon juice
- Pinch of salt
- Milk to reach desired consistency
- Optional Garnish: Small, thin lemon wedges
- Fresh raspberries
Instructions
- Grease and flour a tube pan or bundt pan. Preheat oven to 325°F (165°C).
- In a separate bowl, whisk cake flour, salt, and baking powder for 30 seconds to combine. Set aside.
- Cream softened butter using a mixer with a paddle attachment on medium speed until smooth. Gradually add sugar and mix until light and fluffy, about 3 to 5 minutes.
- Add eggs one at a time, mixing after each addition until the yellow yolk is fully blended.
- In a small bowl, mix buttermilk, lemon juice, lemon extract, and lemon zest.
- With the mixer on low speed, alternately add the flour mixture and buttermilk mixture, beginning and ending with the dry ingredients. Perform three additions of the flour mixture and two of the buttermilk mixture. Mix until just combined.
- Scoop one cup of the lemon batter into a small bowl. Stir the raspberry jam until smooth and mix into the batter. Optionally, add raspberry extract or Jell-O powder. You may also add pink or red coloring gel for a vibrant appearance.
- Alternate layers of lemon batter and raspberry batter in the prepared pan. For example, start with a layer of about three cups of lemon batter, smooth the top, then add half the raspberry batter. Continue layering, ending with lemon batter. Use a knife to gently swirl the layers—avoid overmixing to maintain the effect.
- Bake at 325°F (165°C) for 60-70 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs attached. If the top darkens too quickly, cover loosely with aluminum foil.
- Cool in the pan on a wire rack for about 10 minutes before turning out onto a cake plate or pedestal.
- Combine all glaze ingredients and stir until smooth. To adjust thickness, add milk incrementally if too thick, or powdered sugar if too thin. Drizzle the glaze over the cooled cake or pipe for more control.
- Store at room temperature in an airtight container, cake dome, or sealed bakery box.
Notes
- Ensure all ingredients are at room temperature for best results.
- Adjust the sugar in the glaze to taste.
- For a richer flavor, use freshly squeezed lemon juice.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
