Name: Raspberry Lemon Pound Cake
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 10
Ingredients: 1 ¾ cups (220g) all-purpose flour; ½ tsp baking powder; ½ tsp baking soda; ¼ tsp salt; ½ cup (115g) unsalted butter, softened; 1 cup (200g) granulated sugar; 2 large eggs; ½ cup (120g) plain yogurt or sour cream; Zest of 1 lemon; Juice of 1 lemon (¼ cup); 1 tsp vanilla extract; 1 cup (150g) fresh or frozen raspberries (tossed in 1 tbsp flour); For the glaze:; 1 cup (120g) powdered sugar; 2 tbsp fresh lemon juice; Tools Needed:; Mixing bowls; Electric mixer (optional); 9x5-inch loaf pan; Parchment paper; Whisk

Raspberry Lemon Pound Cake

There’s something magical about the combination of tart lemons and sweet, juicy raspberries. The bright flavors burst together in perfect harmony, creating a dessert that feels like sunshine on a plate. This Raspberry Lemon Pound Cake has become a staple in our home, especially on weekends when we’re craving something special but not overly fussy. I first made this cake when I had a handful of fresh raspberries and a few lemons lying around—it was a happy accident that quickly turned into a family favorite.

What I love most about this cake is how versatile it is. It’s indulgent enough to serve as a dessert but also light and zesty, making it perfect for brunch or a midday snack. The drizzle of lemon glaze on top is the cherry on the cake (or should I say, the lemon?). My kids adore it, and my husband says it’s one of the best things I’ve ever baked. The best part? It looks as gorgeous as it tastes, with those ruby-red raspberries peeking through each slice. Whether you’re entertaining guests or treating yourself, this Raspberry Lemon Pound Cake is sure to delight.

So, grab your mixing bowl, and let’s create something truly unforgettable. Trust me, your family will be asking for this again and again!

Questions I Often Get Asked About This Recipe

Can I use frozen raspberries?
Absolutely! Frozen raspberries work just as well. No need to thaw them—just toss them in a little flour before adding them to the batter to prevent them from sinking.

Can I make this cake ahead of time?
Yes, this cake stores beautifully. Keep it in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. It also freezes well for longer storage.

What if I don’t have a loaf pan?
No problem! You can use a bundt pan, round cake pan, or even make muffins. Just adjust the baking time accordingly.

Can I substitute the lemon?
If you’re out of lemons, lime or orange can be used as a substitute, but the flavor will be slightly different.

Is the glaze necessary?
While the glaze is optional, it really elevates the cake and adds a lovely pop of lemon flavor. If you’re short on time, a dusting of powdered sugar works, too.

What You Need to Make Raspberry Lemon Pound Cake

Ingredients:

1 ¾ cups (220g) all-purpose flour

½ tsp baking powder

½ tsp baking soda

¼ tsp salt

½ cup (115g) unsalted butter, softened

1 cup (200g) granulated sugar

2 large eggs

½ cup (120g) plain yogurt or sour cream

Zest of 1 lemon

Juice of 1 lemon (¼ cup)

1 tsp vanilla extract

1 cup (150g) fresh or frozen raspberries (tossed in 1 tbsp flour)

For the glaze:

1 cup (120g) powdered sugar

2 tbsp fresh lemon juice

Tools Needed:

Mixing bowls

Electric mixer (optional)

9×5-inch loaf pan

Parchment paper

Whisk

How to Make Raspberry Lemon Pound Cake

Preheat and prepare. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper and lightly grease it.

Mix dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Cream butter and sugar. In a large bowl, beat the softened butter and sugar until light and fluffy, about 2-3 minutes.

Add wet ingredients. Beat in the eggs, one at a time, followed by the yogurt, lemon zest, lemon juice, and vanilla extract.

Combine wet and dry. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix.

Fold in raspberries. Gently fold the raspberries into the batter, being careful not to crush them.

Bake. Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

Cool. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Glaze. In a small bowl, whisk together powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.

Tips for Making the Best Raspberry Lemon Pound Cake

Toss the raspberries in flour before adding them to the batter. This prevents them from sinking to the bottom of the cake.

Don’t overmix the batter. Overmixing can result in a dense cake.

Use room-temperature ingredients. This helps the batter mix more evenly and ensures a tender cake.

Let the cake cool completely before glazing to prevent the glaze from melting.

Experiment with flavors. Try adding a teaspoon of almond extract for a unique twist.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “This cake was an absolute hit at our family brunch! The flavors were so fresh and bright. Will definitely make it again.”

⭐️⭐️⭐️⭐️⭐️ “The glaze took it to another level! My kids loved it, and I loved how easy it was to make.”

⭐️⭐️⭐️⭐️ “Great recipe, but my raspberries sank to the bottom. I’ll try tossing them in flour next time.”

⭐️⭐️⭐️⭐️⭐️ “I used frozen raspberries, and it turned out perfect. Such a great recipe for busy moms!”

⭐️⭐️⭐️⭐️ “Loved the flavor, but I think I’ll add more lemon zest next time. Still delicious!”

Printable Recipe

Before you print the recipe, could I ask you a favor? Please consider sharing this recipe on Facebook or pin to a group on Pinterest? This would really help us out. Thank you so much <3