LEMON AND RASPBERRY POUND CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 3h
Yield 8 servings
Number Of Ingredients 11
Steps:
- For the cake: Preheat the oven to 325 degrees F. Put the raspberries in a bowl and set aside.
- In the bowl of an electric mixer fitted with a paddle attachment, cream together the granulated sugar and butter. Add the eggs 1 at a time, mixing after each addition. Turn the mixer to low and gradually add all but 2 tablespoons of the flour (reserve the 2 tablespoons for the raspberries). Add the lemonade and salt and mix until combined. Add the lemon zest and mix. Scrape the bowl.
- Toss the remaining 2 tablespoons flour with the raspberries in the bowl; this will stop them from sinking. Fold the raspberries into the batter with a spatula.
- Butter and flour a 9-by-5-inch loaf pan. Pour the batter into the loaf pan and even out the surface. Bake until a toothpick inserted in the center does not come out totally clean but isn't wet with batter either, 1 hour and 15 minutes to 1 hour and 30 minutes. Let the cake sit in the pan for 30 minutes, then carefully turn it out onto a cooling rack set over a baking sheet to cool.
- For the glaze: Combine the powdered sugar, lemon zest and juice, salt and 2 tablespoons water in a bowl. Gently whisk until thick but pourable, adding a little more water if needed. Drizzle the glaze over the cake and let set.
LEMON-RASPBERRY POUND CAKE
Make and share this Lemon-Raspberry Pound Cake recipe from Food.com.
Provided by Audrey M
Categories Dessert
Time 2h
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Over medium heat, melt jam in a small saucepan.
- Once melted, remove from heat and slowly whisk in whipping cream then raspberry liqueur.
- Place sauce in an airtight container and chill.
- Preheat oven to 325 degrees.
- In a small mixing bowl, add 1/2 cup seedless raspberry jam and with an electric mixer blend until smooth; set aside.
- In a large mixing bowl, cream toether butter and suger.
- Slowly add one egg at a time.
- Beating well after each egg is added.
- In a sifter, combine flour, baking powder and salt.
- Sift into a medium mixing bowl.
- Now add dry ingredients to creamed butter mixture.
- Beat with a mixer until well blended.
- Beat in lemon juice and lemon extract.
- Grease a 10 inch tube pan with removable bottom.
- Pour in half of cake batter.
- With a spoon, place half of the jam on top of batter.
- Do this one more time with remaining batter and jam.
- Gently swirl the batter with a butter knife by pulling up and folding over.
- Don't go over board.
- Bale for i hour and 25 minutes to 1 hour and 40 minutes.
- Check cake for doneness by insterting a toothpick in center of cake.
- If it comes out clean, the cake is done.
- Cool cake in pan for 15 minutes.
- Slowly run a butter knife around edge of cake and then remove from pan.
- Don't take off bottom yet until cake is cooled completely.
- Before serving, place about 2 Tablespoons of the raspberry sauce on dessert plate topped with a slice of cake.
Nutrition Facts : Calories 629.1, Fat 34, SaturatedFat 20.5, Cholesterol 197.3, Sodium 266.3, Carbohydrate 75.7, Fiber 1.1, Sugar 48.5, Protein 6.6
POUNDCAKE FILLED WITH FRESH RASPBERRIES
From the outside, this looks like your standard, run-of-the mill poundcake. But slice into it, and you'll discover a ruby-red row of raspberries nestled into the sour cream-lemon cake. It's light yet moist, and the perfect end to a warm-weather meal. Serve with a dollop of whipped cream or Greek yogurt.
Provided by Molly O'Neill
Categories cakes, dessert
Time 1h40m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line a 9-inch loaf pan with parchment paper then butter and flour it. Using an electric mixer, cream together the butter and sugar until light. Mix in the lemon zest. Add the eggs, one at a time, mixing until light and fluffy. Mix in the vanilla.
- Sift together the flour, baking soda, baking powder and salt. Add the dry ingredients to the batter alternately with the sour cream, mixing just to combine. Spread half of the batter in the prepared pan. Cover with the raspberries. Top with the remaining batter, smoothing out the top.
- Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour and 20 minutes. Place on a rack to cool. Turn the cake out of the pan and dust the top with powdered sugar. Cut into slices and serve.
Nutrition Facts : @context http, Calories 423, UnsaturatedFat 6 grams, Carbohydrate 60 grams, Fat 18 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 10 grams, Sodium 309 milligrams, Sugar 33 grams, TransFat 0 grams
More about "lemon raspberry pound cake recipes"
RASPBERRY LEMON POUND CAKE | ANOVA PRECISION® OVEN RECIPES
From oven.anovaculinary.com
15 NOTHING BUNDT CAKE LEMON RECIPE - SELECTED RECIPES
From selectedrecipe.com
RASPBERRY LEMON POUND CAKE - KRUSTEAZ
From krusteaz.com
RASPBERRY LEMON POUND CAKE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
LEMON RASPBERRY POUND CAKE - CAITLIN IMOGEN BAKES
From caitlinimogenbakes.com
LEMON RASPBERRY SWIRL POUND CAKE - MY CAKE SCHOOL
From mycakeschool.com
RASPBERRY LEMON POUND CAKE - MAYURI'S JIKONI
From mayuris-jikoni.com
LEMON RASPBERRY BUNDT CAKE - BOSTON GIRL BAKES
From bostongirlbakes.com
LEMON RASPBERRY SOUR CREAM POUND CAKE
From melissassouthernstylekitchen.com
LEMON RASPBERRY POUND CAKE RECIPE | CDKITCHEN.COM
From cdkitchen.com
LEMON-RASPBERRY RICOTTA POUND CAKE RECIPE | EATINGWELL
From eatingwell.com
RASPBERRY LEMON POUND CAKE - THE SEASIDE BAKER
From theseasidebaker.com
LEMON RASPBERRY POUND CAKE RECIPE | SELF
From self.com
NOTHING BUNDT CAKES LEMON RASPBERRY RECIPE - CAKENATION.NET
From cakenation.net
RASPBERRY LEMON POUND CAKE - GOOD HOUSEKEEPING
From goodhousekeeping.com
STARBUCKS RASPBERRY SWIRL POUND CAKE - PLATED CRAVINGS
From platedcravings.com
LEMON RASPBERRY SOUR CREAM POUND CAKE - COMFORTABLE FOOD
From comfortablefood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love