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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!
Course Cake, Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8 servings
Calories 367kcal


  • cups all purpose flour (225g)
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ¾ cup butter (175g) (softened)
  • ¾ cup granulated sugar (150g)
  • 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)


  • 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.


  • 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.


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