Description
A deliciously moist pound cake infused with raspberry and lemon flavors.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 cup fresh raspberries
- Zest of 1 lemon
- Juice of 1 lemon
Instructions
- Preheat oven to 350°F (175°C).
- Grease and flour a 10-inch bundt pan.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- In another bowl, combine flour, baking powder, and salt.
- Gradually add dry ingredients to the butter mixture, alternating with buttermilk.
- Stir in vanilla, lemon zest, and lemon juice.
- Gently fold in raspberries.
- Pour batter into prepared pan.
- Bake for 60-70 minutes or until a toothpick comes out clean.
- Allow to cool in the pan for 15 minutes, then transfer to a wire rack.
Notes
- Use fresh raspberries for best results.
- Store leftovers in an airtight container.
- Can be served with a dusting of powdered sugar.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: Raspberry and Lemon Pound Cake