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    Home » Party » Fancy Sweets

    Published: May 19, 2021 by Slow The Cook Down

    Lemon Raspberry Pound Cake

    Jump to Recipe Print Recipe
    Pinterest graphic. Lemon raspberry pound cake with text.
    Pinterest graphic. Lemon raspberry pound cake with text.
    Pinterest graphic. Lemon raspberry pound cake with text.

    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.

    Overhead shot of an iced pound cake with two slices cut away from the loaf.

    This post may contain affiliate links. Read my privacy policy here.

    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!

    Lemon and raspberry pound cake on a wooden board with two slices cut off.

    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.
    Four step by step photos to show how to make the pound cake batter.
    • Pour the batter into a prepared loaf tin.
    • Bake until cooked through and golden brown.
    The batter in a loaf tin before and after baking.

    Frequently Asked Questions

    Can you use frozen raspberries?

    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.

    How do you stop the cake sticking to the pan?

    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.

    How long does it keep?

    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.

    End shot of the raspberry pound cake cut into slices.

    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!

    • Chocolate Rice Krispie Balls
    • Soft White Chocolate Cookies
    • Brownie Bottom Cheesecake
    • Peach Oatmeal Bars
    Overhead shot of a lemon and raspberry pound cake next to fresh fruits.

    I love hearing from you!! If you have tried this lemon raspberry pound cake, be sure to scroll down, give them a star rating and let me know what you thought!

    For more tasty treats, food inspiration and fun, be sure to follow me on Facebook, Instagram, Twitter and Pinterest – come say hi!

    Be sure to keep in touch and sign up to Slow The Cook Down to grab your free e-book ‘Stress Free Recipes Made For Sharing’

    Close up of the raspberry pound cake drizzled with a lemon icing.

    Lemon Raspberry Pound Cake

    Fresh zingy and perfect for a novice baker, this lemon raspberry pound cake is the sweet treat you've been looking for!
    5 from 1 vote
    Print Pin Rate
    Course: Cake, Dessert
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 10 minutes minutes
    Servings: 8 servings
    Calories: 367kcal
    Author: Slow The Cook Down

    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.

    Nutrition

    Calories: 367kcal | Carbohydrates: 51g | Protein: 5g | Fat: 19g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 251mg | Potassium: 206mg | Fiber: 2g | Sugar: 21g | Vitamin A: 630IU | Vitamin C: 6mg | Calcium: 87mg | Iron: 2mg
    Tried this recipe? Pin it today!Mention @SlowTheCookDown or tag #SlowTheCookDown!
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    Comments

    1. Chris says

      August 08, 2023 at 2:09 am

      I had some leftover raspberries we had picked up from the farm. Most recipes I had looked up required sour cream so I was glad this didn't. It came out so well and it was delicious. Thank you.

      Reply
      • Slow The Cook Down says

        August 08, 2023 at 2:03 pm

        So glad you enjoyed it Chris 🙂

        Reply
    2. Tif fa says

      March 16, 2022 at 2:32 am

      5 stars
      Hey this turned out perfect, thanks!

      Reply
      • Slow The Cook Down says

        March 16, 2022 at 1:03 pm

        So glad you enjoyed it! Thanks for taking the time to comment 🙂

        Reply

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