Fresh, zingy and perfect for a novice baker, this lemon raspberry pound cake is the sweet treat you've been looking for! Perfect for dessert or an afternoon snack with a cup of coffee.
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If you are in the baking mood, I've got you covered with this delicious lemon raspberry pound cake.
If you are not a seasoned baker, the humble pound cake is a great place to start. Simple ingredients and no complicated method, you can whip up a loaf in no time at all.
Zingy and tart lemon and raspberries balance out the sweetness of the pound cake perfectly. Finished with a drizzle of thick lemon icing, this is perfect for all occasions, and especially delicious during the summer months.
Be sure to check out my Lemon Blueberry Pound Cake and Raspberry Oatmeal Bars too!
How to make a lemon raspberry pound cake
Be sure to scroll down for the full recipe!
- Cream together the butter and sugar.
- Add in the beaten eggs, vanilla and lemon zest.
- Stir in the dry ingredients and milk.
- Fold in the raspberries.
- Pour the batter into a prepared loaf tin.
- Bake until cooked through and golden brown.
Frequently Asked Questions
I used fresh raspberries for this pound cake, but you can use frozen ones if you have those to hand. If using frozen, don't defrost them first, pop them into the batter straight from the freezer. If they start to thaw, the color will bleed into the cake and it will end up a nice pink hue.
Preparing your loaf tin well is so important, I can not begin to tell you how many cakes of mine have got stuck and fallen apart when removing them! I found the best way is to grease your pan with oil, then criss-cross parchment in it. The parchment is double protection, and make the loaf easy to lift from the tin.
Grease your tin with oil rather than butter. Butter can act like a glue when it heats up and can actually cause the cake to stick. Don't oil the tin too early, or it will slide down the sides and pool in the bottom of the tin.
This lemon raspberry pound cake will keep well at room temperature for around 3 days and in the fridge for 5 to 6. Because of it's high butter content, it dries out slower compared to other cakes.
The cake can also be frozen and will keep well for 3 months. Defrost in the fridge or at room temperature to enjoy.
Recipe Notes and Tips
- Use room temperature ingredients to make the pound cake batter. This will allow the ingredients to combine more easily so that you have an even texture throughout the cake. I like to take everything out of the fridge 30 minutes before I want to start.
- Beat the eggs and the sugar really well together until it is a light yellow in color.
- The quickest way to make the cake batter is using an electric hand mixer. You can make it by hand, but it will take a little while longer, and make sure that everything is well mixed.
- Don't over mix the batter once the flour is added. The gluten can over develop and you can end up with a heavy and chewy pound cake.
- Test that the cake is done by inserting a toothpick into the center. It should be clean when you remove it.
- Let the lemon raspberry pound cake cool completed before icing it. It's best to place the cake on a cooling rack to let the air circulate.
More Sweet Treats!
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Lemon Raspberry Pound Cake
Ingredients
- 1¾ cups all purpose flour (225g)
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup butter (175g) (softened)
- ¾ cup granulated sugar (150g)
- ⅔ cup milk (150ml)
- 2 eggs
- 1 tablespoon vanilla extract
- zest of two lemons
- 1 cup raspberries (190g)
For the lemon glaze
- juice of ½ lemon
- ½ cup confectioners' sugar (powdered sugar) (50g)
Instructions
- Preheat your oven to 325F / 170C. Grease a loaf tin and line with parchment.
- Whisk together the flour, baking powder and salt in one bowl and set aside.
- Add the butter and granulated sugar to another bowl. Cream together until pale yellow and well combined.
- Beat the eggs, and slowly add to the butter and sugar. Add in two or three increments, fully combining before adding more.
- Stir in the vanilla and lemon zest.
- Add half of the flour and milk and fold in, before adding the remaining flour and milk, combining so no dry flour is left.
- Fold in the raspberries.
- Pour the cake batter into the prepared loaf tin.
- Bake for around 1 hour, until golden brown and an inserted toothpick comes out clean.
- Take the cake out of the oven and rest for 10 minutes before removing it from the tin and placing it on a cooling rack. Let cool completely before glazing it.
- Whisk together the lemon zest and confectioners' sugar and drizzle over the cake.
Notes
- Use room temperature ingredients to make the pound cake batter. This will allow the ingredients to combine more easily so that you have an even texture throughout the cake.
- Beat the eggs and the sugar really well together until it is a light yellow in color.
- The quickest way to make the cake batter is using an electric hand mixer. You can make it by hand, but it will take a little while longer, and make sure that everything is well mixed.
- Test that the cake is done by inserting a toothpick into the center. It should be clean when you remove it.
- Let the lemon raspberry pound cake cool completed before icing it. It's best to place the cake on a cooling rack to let the air circulate.
- Recipe adapted from Love Foodie's vanilla pound cake.
Tif fa says
Hey this turned out perfect, thanks!
Slow The Cook Down says
So glad you enjoyed it! Thanks for taking the time to comment 🙂