Lemon and Raspberry are a match made in heaven on this moist and flavorful home made Lemon Raspberry Pound Cake!
It is a improbable dessert it doesn’t matter what the season, however particularly for spring and summer time months.
Find out how to Make Lemon Raspberry Pound Cake
You will discover the complete, printable cake recipe on the backside of this submit. Here’s a fast have a look at our steps!
- Grease and flour a tube pan or bundt pan. Preheat oven to 325 levels F
- Dry Components: In a big bowl whisk the cake flour, salt, and baking powder for 30 seconds to mix. Put aside for later.
- Within the bowl of your mixer, cream the softened butter with the paddle attachment (if utilizing a Kitchen Support) on medium velocity till clean. Step by step add the sugar and blend till lightened in coloration and fluffy 3 to five minutes.
- Add the eggs one by one, mixing after every till the yellow of the yolk blends in.
- In a small measuring cup or bowl, mix the buttermilk, lemon juice, lemon extract, and lemon zest.
- With the mixer on low velocity, add the flour combination alternately with the buttermilk combination. Start and finish with the dry elements. We do three additions of the flour combination and two of the buttermilk combination. Combine simply till blended.
Put together the Raspberry Batter
- Scoop one cup of the lemon pound cake batter right into a small bowl. Stir ⅓ cup of seedless raspberry jam to clean the consistency after which add it to the batter. (If utilizing ½ teaspoon raspberry extract or a teaspoon raspberry jello powder, add it to the combination as effectively.)
- A contact of pink or pink coloring gel is non-compulsory for a extra vibrant shade. Gently mix these elements till the colour of the raspberry cake batter is uniform.
Including the batter to the Pan
- Layer the batter, alternating between lemon batter and raspberry batter. Do that nevertheless you like- I added a layer (approx three cups) of lemon batter to the ready bundt pan, evenly smoothing excessive.
- Subsequent, I added about half of the raspberry batter on high of that. Faucet the pan on the counter to stage out the batter. Observe with extra lemon batter, then extra raspberry batter, and end with the remaining lemon batter.
- Run a knife a couple of times via the batter to encourage swirling. (Do not do an excessive amount of or it might lose the impact.)
- Bake at 325 levels for 60-70 minutes or till a toothpick comes out clear (or with just some crumbs connected.) Baking occasions can fluctuate and so peek in because it approaches the 1 hour mark. If the highest of the cake begins to get too darkish, cowl loosely with a chunk of aluminum foil.
- Enable to chill within the pan on a wire rack for about 10 minutes earlier than turning out onto your cake plate or pedestal.
Lemon Glaze
As soon as the cake has cooled, you possibly can add the lemon glaze. It offers an added enhance of lemon taste, and in addition appears so fairly on the cake. We used a easy sugar glaze of powdered sugar, a little bit of milk, a pinch of salt, and lemon extract or lemon juice.
You may spoon the glaze over the cake, or for extra management, add it to a disposable piping bag with the tip snipped away.
We topped it off with thinly sliced lemon wedges and recent raspberries!
Extra Pound Desserts
We love pound cake recipes and have made so many through the years! A few of our favorites are our Lemon Pound Cake, 5 Taste Pound Cake, Million Greenback Pound Cake, and Marble Pound Cake. Be sure to take a look at our full assortment of Pound Desserts and Bundt Desserts!
*This recipe has been up to date (April 2025)- See Notes for particulars. We love the wealthy taste and gentle, moist crumb of this model!
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Grease and flour a tube pan or bundt pan. Preheat oven to 325 levels F
-
In a separate bowl whisk the cake flour, salt, and baking powder for 30 seconds to mix. Put aside for later.
-
Cream the softened butter with the paddle attachment in your mixer on medium velocity till clean. Step by step add the sugar and blend till lightened in coloration and fluffy 3 to five minutes.
-
Add the eggs one by one, mixing after every till the yellow of the yolk blends in.
-
In a small measuring cup or bowl, mix the buttermilk, lemon juice, lemon extract, and lemon zest.
-
With the mixer on low velocity, add the flour combination alternately with the buttermilk combination. Start and finish with the dry elements. We do three additions of the flour combination and two of the buttermilk combination. Combine simply till blended.
Put together the Raspberry Batter
-
Scoop one cup of the lemon pound cake batter right into a small bowl. Stir ⅓ cup of seedless raspberry jam to clean the consistency after which add it to the batter. (If utilizing ½ teaspoon raspberry extract or a teaspoon raspberry jello powder, add it to the combination as effectively.)
-
A contact of pink or pink coloring gel is non-compulsory for a extra vibrant shade. Gently mix these elements till the colour of the raspberry cake batter is uniform.
Including the batter to the Pan
-
Layer the batter, alternating between lemon batter and raspberry batter. Do that nevertheless you like- I added a layer (approx three cups) of lemon batter to the ready bundt pan, evenly smoothing excessive.
-
Subsequent, I added about half of the raspberry batter on high of that. Faucet the pan on the counter to stage out the batter. Observe with extra lemon batter, then extra raspberry batter, and end with the remaining lemon batter. Run a knife a couple of times via the batter to encourage swirling. (Do not do an excessive amount of or it might lose the impact.)
-
Bake at 325 levels for 60-70 minutes or till a toothpick comes out clear (or with just some crumbs connected.) Baking occasions can fluctuate and so peek in because it approaches the 1 hour mark. If the highest of the cake begins to get too darkish, cowl loosely with a chunk of aluminum foil.
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This recipe makes roughly 8 cups of batter.
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Enable to chill within the pan on a wire rack for about 10 minutes earlier than turning out onto your cake plate or pedestal.
For the Simple Lemon Glaze
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Mix elements and stir till clean. If the combination is just too thick, add extra milk in very small increments. If too skinny, add a bit extra powdered sugar.
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Spoon the glaze over the cake, or put it right into a disposable piping bag with the tip snipped away for extra management.
Freezing: This cake will be wrapped and frozen for as much as three months! Wrap tightly in plastic wrap, adopted by foil. To thaw, place within the fridge the night time earlier than, nonetheless wrapped. Transfer to room temperature the subsequent morning.
Substitution for Cake Flour: When you have no cake flour, here’s a substitution: For every cup of flour in a recipe, take away 2 Tablespoons of flour and change with 2 Tablespoons cornstarch (cornflour within the UK). This recipe has 3 cups of flour so you’ll measure out 3 cups of all goal flour, take away 6 Tablespoons and change with 6 Tablespoons cornstarch, whisk to mix.
Lemon Extract There are lots of manufacturers of Lemon Extract- we use McCormick most frequently. Just remember to odor the extract earlier than utilizing as typically it could possibly go unhealthy. It ought to odor lemony ;0)
Substitute for Buttermilk: No Buttermilk? Here’s a substitution: Add 1 tablespoon lemon juice or vinegar to a measuring cup. To that, add milk to the 1 cup mark. Stir and permit to take a seat for a minute or two to thicken.
