If you enjoy baking cakes, wait until you try this delicious raspberry pound cake! The cake has tender, moist crumb, thanks to the addition of sour cream. It is infused with the tartness of lemon, and plenty of plump raspberries. Each delightful bite reminds you of the sweet bliss of summer and family gatherings. Smart Recipes, American Recipes, Eggs,Dairy,Grains,Vegetables Recipes, Recipes Eggs,Dairy,Grains,Vegetables American Lemon Raspberry Pound Cake Lemon Raspberry Pound Cake Recipe | RecipeSavants.com PT1H40M Serves 6 Ingredients: 2 Cups All-Purpose Flour 1 Teaspoon Baking Powder 0.5 Teaspoon Salt 0.5 Teaspoon Baking Soda 1 Cup Butter 1.75 Cups Granulated Sugar 2 Teaspoons Lemon Extract 1 Teaspoon Vanilla Extract 4 Large Eggs 0.5 Pound Sour Cream 3 Cups Raspberries 1 Large Lemon 2.5 Cups Powdered Sugar 1 Teaspoon Vanilla 4 Tablespoons Milk Preheat oven to 325 degrees. Grease a loaf pan with butter and set aside. In a stand mixer on high, cream butter, extracts, and sugar. Add eggs one at a time until blended. In a large bowl, toss raspberries with 2 tablespoons flour and set aside. In a large bowl, combine 2 cups flour, baking soda, salt, and baking powder. Add gradually to butter mixture and mix well. Add sour cream and beat for one minute. Remove from stand mixer and fold in 2 cups raspberries and lemon zest. Pour batter into the greased pan. Bake 1 hour 20 minutes. Allow to cool. In a large bowl, mix powdered sugar, vanilla, and milk until smooth. Drizzle glaze over cake and garnish with reserved raspberries.

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