Mornings just got a little brighter, thanks to this delectably sweet Raspberry Lemon Pound Cake. Just the thing to serve with your morning cup of joe, this recipe features buttery pound cake, fresh juicy raspberries and tart lemon zest. It really is a perfect slice of spring!
One of the things that makes this Raspberry Lemon Pound Cake so great is that it is such a snackable, easy-to-make treat. I love to make two at a time and keep one on-hand in the freezer for those "just in case" moments, because in my house I never know when someone is going to pop in!
Serve it up for afternoon tea, at your next book club meeting, or surprise the kids during their play date. It is also the perfect addition to your holiday brunch table. And wrapped up in a cute kitchen towel, Raspberry Lemon Pound Cake makes a truly lovely sweet treat hostess gift.
Lemon and raspberries are such a delicious flavor combination, especially during the spring and summer months! If you're looking for other easy recipes, try our Lemon Raspberry Tiramisu, or our Raspberry Cream Cheese Bars!
WHY WE LOVE THIS RASPBERRY LEMON POUND CAKE
- Perfect Spring or Summer cake- This lemon batter studded with fresh berries is full of rich flavor yet still a light fluffy cake.
- Easy- The base is a simple pound cake made with ingredients you probably already have!
- Customizable- Take out the lemon for just a raspberry loaf cake or swap out the raspberries for any fresh fruit or berries.
- Double up- Need to make this recipe for a crowd? Simply double it and make a delicious lemon raspberry bundt cake!
- Quick Breads- No yeast in this recipe which means it will be in your oven in about 15 minutes! Tastes like a cake but cuts like a bread! For more quick bread recipes, check out our Oatmeal Applesauce Cake, Almond Cherry Bread, and Guinness Beer Bread.
RASPBERRY STUDDED POUND CAKE INGREDIENTS
- Fresh or frozen raspberries
- Unsalted Butter, room temperature
- Granulated sugar
- Large eggs, room temperature
- Fresh lemon zest and juice
- All-purpose flour
- Baking soda
- Teaspoon salt
- Sour cream
- Powdered sugar
- Lemon juice
HOW TO MAKE THIS RASPBERRY LEMON LOAF CAKE
This recipe for Raspberry Lemon Pound Cake is buttery, sweet and just bursting with fresh raspberry and bright lemon zest.
Step One: In a small bowl, toss raspberries with cornstarch and set aside. Line a 9-by-5-inch loaf pan with parchment paper or foil and spray with nonstick cooking spray.
Step Two: Combine flour, baking soda, and salt in a medium bowl; set aside. In a large bowl, cream butter and sugar with an electric mixer. Add eggs lemon juice, and zest, mixing thoroughly and scraping the sides of the bowl before adding the next egg. Alternatively add the dry ingredients and the sour cream to the butter mixture, mixing until just combined. Gently stir in raspberries.
Step Three: Pour batter into the prepared loaf pan that has been sprayed with nonstick cooking spray. Bake at 350 degrees for 45-50 minutes, or until a knife is inserted in the center of the cake and comes out clean, then remove from oven and cool cake completely.
Step Four: To make the lemon glaze, Whisk together the powdered sugar and lemon juice until smooth. Drizzle glaze over the top of the cake and allow to set for 5 minutes. Garnish with fresh raspberries, if desired. Pro Tip- Place loaf on a wire rack with a dishtowel or paper underneath when pouring the glaze. This will keep the glaze from pooling in the pan and makes for easy clean up!
SUBSTITUTIONS AND VARIATIONS
- Berries- Swap out the raspberries for strawberries, blueberries, or even blackberries. Make sure to still toss them in the cornstarch as this will help absorb the juices as the berries bake.
- Extract- for more intense flavor add a raspberry flavor or lemon extract to the lemon raspberry cake. During the winter months I like to make this recipe with cranberries and orange zest!
- Sour Cream- if you don't have sour cream on hand, use heavy cream or greek yogurt.
- Make it a bundt- to make this into a lemon raspberry bundt cake recipe simply double the original recipe and bake in a well greased bundt pan. Decrease the oven temp to 325 degrees F and increase the baking time by at least 10-15 minutes.
- Skip the glaze- The glaze is wonderful and adds an extra boost of lemon flavor, but not necessary. Skip it all together or replace it with some cream cheese frosting.
RASPBERRY LEMON POUND CAKE FAQs
Why is it called pound cake?
Pound cake is traditionally made with a pound of each of four ingredients: flour, butter, eggs, and sugar. Pound cakes are generally baked in a bread loaf pan and served dusted with powdered sugar or lightly glazed.
How to keep a pound cake moist?
The lemon icing cake is an easy and delicious way to seal in the cake's moisture. Store the cake in an air-tight container to avoid it getting exposed to air and keep it fresh for longer.
How to store this delicious lemon raspberry pound cake?
This recipe can be stored in loaf form or sliced in an airtight container for 3 days on the counter. You can refrigerate it for up to 1 week. To freeze, wrap the cooled loaf in plastic wrap and place in a ziplock bag and freeze for up to 6 months. Simply thaw overnight and bring to room temperature before serving.
MORE DELICIOUS POUND CAKE RECIPES
- Pound Cake
- 1 cup fresh or frozen raspberries
- 2 teaspoons corn starch
- 1 cup unsalted butter room temperature
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup sour cream
- 1 cup powdered sugar
- 1 tablespoon lemon juice
Preheat oven to 350 degrees and line a loaf pan with parchment paper and spray with cooking spray.
In a small bowl, toss raspberries with corn starch; set aside.
In the bowl of your mixer, cream together butter and sugar until light and fluffy, about 3 minutes.
Add eggs, one at a time, mixing throughly before next addition.
Beat in the lemon juice and zest.
In a separate bowl, combine flour, baking soda, and salt.
Alternatively add the dry flour mixture and the sour cream to the butter mixture, mixing until just combined.
Stir in raspberries.
Spoon batter into the prepared loaf pan and spread evenly.
Bake loaf for 55-60 minutes, or until a knife is inserted into the center and comes out with only a few moist crumbs.
Remove from oven and cool completely.
Once cooled, remove loaf from pan and paper.
Place on a wire rack or the serving tray.
Whisk together the powdered sugar and lemon juice until smooth.
Pour glaze over loaf and allow to set for 5 minutes.
Garnish with fresh raspberries, if desired.