Lemon and Raspberry are a match made in heaven on this moist and flavorful home made Lemon Raspberry Pound Cake!
It is a implausible 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 total, printable cake recipe on the backside of this put up. Here’s a fast take a look at our steps!
- Grease and flour a tube pan or bundt pan. Preheat oven to 325 levels F
- Dry Elements: 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 Assist) on medium pace till easy. Step by step add the sugar and blend till lightened in colour and fluffy 3 to five minutes.
- Add the eggs separately, 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 pace, add the flour combination alternately with the buttermilk combination. Start and finish with the dry components. 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 easy 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 purple coloring gel is non-compulsory for a extra vibrant shade. Gently mix these components 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 nonetheless you like- I added a layer (approx three cups) of lemon batter to the ready bundt pan, flippantly smoothing excessive.
- Subsequent, I added about half of the raspberry batter on prime of that. Faucet the pan on the counter to degree out the batter. Observe with extra lemon batter, then extra raspberry batter, and end with the remaining lemon batter.
- Run a knife a few times via the batter to encourage swirling. (Do not do an excessive amount of or it could 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 instances 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 bit of aluminum foil.
- Permit 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’ll be able to add the lemon glaze. It provides an added enhance of lemon taste, and likewise seems 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 Truffles
We love pound cake recipes and have made so many over time! A few of our favorites are our Lemon Pound Cake, 5 Taste Pound Cake, Million Greenback Pound Cake, and Marble Pound Cake. Make certain to take a look at our full assortment of Pound Truffles and Bundt Truffles!
*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 pace till easy. Step by step add the sugar and blend till lightened in colour and fluffy 3 to five minutes.
-
Add the eggs separately, 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 pace, add the flour combination alternately with the buttermilk combination. Start and finish with the dry components. 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 easy 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 purple coloring gel is non-compulsory for a extra vibrant shade. Gently mix these components 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 nonetheless you like- I added a layer (approx three cups) of lemon batter to the ready bundt pan, flippantly smoothing excessive.
-
Subsequent, I added about half of the raspberry batter on prime of that. Faucet the pan on the counter to degree out the batter. Observe with extra lemon batter, then extra raspberry batter, and end with the remaining lemon batter. Run a knife a few times via the batter to encourage swirling. (Do not do an excessive amount of or it could 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 instances 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 bit of aluminum foil.
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This recipe makes roughly 8 cups of batter.
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Permit 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 components and stir till easy. 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 may 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 following morning.
Substitution for Cake Flour: If in case 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 numerous manufacturers of Lemon Extract- we use McCormick most frequently. Just be sure you scent the extract earlier than utilizing as typically it might probably go dangerous. It ought to scent 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 sit down for a minute or two to thicken.
