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+ servings
Raspberry Lemon Pound Cake
Prep Time
15 mins
Cook Time
55 mins
Total Time
1 hr 10 mins
A buttery pound cake base that is studded with fresh raspberries and lemon zest makes for a perfect slice of spring.
Course: Dessert
Cuisine: American
Keyword: lemon pound cake, pound cake recipe, raspberry recipes
Servings: 8 servings
Author: Jackie
  • 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
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cup sour cream
  • Glaze
  • 1 cup powdered sugar
  • 1 tablespoon lemon juice
  1. Preheat oven to 350 degrees and line a loaf pan with parchment paper and spray with cooking spray.
  2. In a small bowl, toss raspberries with corn starch; set aside.
  3. In the bowl of your mixer, cream together butter and sugar until light and fluffy, about 3 minutes.
  4. Add eggs, one at a time, mixing throughly before next addition.
  5. Beat in the lemon juice and zest.
  6. In a separate bowl, combine flour, baking soda, and salt.
  7. Alternatively add the dry flour mixture and the sour cream to the butter mixture, mixing until just combined.
  8. Stir in raspberries.
  9. Spoon batter into the prepared loaf pan and spread evenly.
  10. Bake loaf for 55-60 minutes, or until a knife is inserted into the center and comes out with only a few moist crumbs.
  11. Remove from oven and cool completely.
  12. Once cooled, remove loaf from pan and paper.
  13. Place on a wire rack or the serving tray.
  14. Whisk together the powdered sugar and lemon juice until smooth.
  15. Pour glaze over loaf and allow to set for 5 minutes.
  16. Garnish with fresh raspberries, if desired.