Name: Raspberry Lemon Pound Cake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 10
Ingredients: Cake:; 1 1/2 cups (3 sticks) unsalted butter, softened; 1 3/4 cups granulated sugar; 4 large eggs; 3 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 cup milk; 1 tablespoon grated lemon zest (from about 2 lemons); 1/2 teaspoon vanilla extract; 1 cup fresh raspberries; Lemon Glaze (Optional):; 1 cup powdered sugar; 2-3 tablespoons fresh lemon juice

Raspberry Lemon Pound Cake

Looking for a delightful tea time treat or a showstopping dessert? This Raspberry Lemon Pound Cake is bursting with flavor and comes together easily. Packed with fresh raspberries and a vibrant lemon glaze (optional), this recipe is perfect for both beginner and experienced bakers.

This classic pound cake gets a delightful twist with the addition of fresh raspberries and lemon. The batter is rich and buttery, while the lemon zest and glaze add a touch of sweet and tart citrus.

This recipe uses pantry staples like flour, sugar, butter, eggs, and milk, alongside fresh lemons and raspberries. No exotic ingredients are required! The recipe also offers tips for those who prefer a stronger lemon flavor or want to prevent the raspberries from sinking. The glaze is also optional, allowing you to tailor the sweetness to your taste.

This pound cake is a crowd-pleaser, ideal for brunches, afternoon gatherings, or a delightful end to a meal. It’s easy to slice and serve, making it perfect for any occasion. So preheat your oven and bake up a taste of sunshine with this bright and beautiful Raspberry Lemon Pound Cake!

Questions I often get asked about this recipe:

Can I use frozen raspberries instead of fresh?
Absolutely! Frozen raspberries work well in this recipe. You don’t need to thaw them first, just toss them straight from the freezer into the batter.

I don’t have any lemons. Can I substitute another citrus fruit?
You could try using orange zest instead of lemon zest, but the flavor profile will be different. Lime zest could also work, but it has a stronger, more tart flavor than lemon.

What kind of milk can I use?
Whole milk will give the cake the richest flavor, but you can also use low-fat or skim milk. For a dairy-free option, try using unsweetened almond milk or another plant-based milk.

The glaze is too thin. How can I thicken it up?
If your glaze is too thin, you can try adding a little more powdered sugar, one tablespoon at a time, until it reaches the desired consistency.

Do I have to use the glaze?
The glaze is optional, but it adds a nice touch of sweetness and lemon flavor to the cake.The cake is still delicious without it.

What you need to make Raspberry Lemon Pound Cake:

Cake:

1 1/2 cups (3 sticks) unsalted butter, softened

1 3/4 cups granulated sugar

4 large eggs

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup milk

1 tablespoon grated lemon zest (from about 2 lemons)

1/2 teaspoon vanilla extract

1 cup fresh raspberries

Lemon Glaze (Optional):

1 cup powdered sugar

2-3 tablespoons fresh lemon juice

How to make it:

Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.

In a large bowl, cream together butter and sugar until light and fluffy, using an electric mixer on medium speed. Beat in eggs one at a time, then stir in vanilla extract.

In a separate bowl, whisk together flour, baking powder, and salt. Add dry ingredients to wet ingredients alternately with milk, starting and ending with the dry ingredients. Mix until just combined.

Gently fold in lemon zest and fresh raspberries. Do not overmix, or the raspberries will break down.

Pour batter into prepared loaf pan. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Lemon Glaze (Optional):
In a small bowl, whisk together powdered sugar and enough lemon juice to make a thin glaze.

Once the cake is completely cool, drizzle the lemon glaze over the top.

Tips:

For a stronger lemon flavor, add 1 tablespoon of lemon juice to the cake batter along with the milk.

If your raspberries are very juicy, you can toss them with a tablespoon of flour before folding them into the batter. This will help prevent them from sinking to the bottom of the cake.

Allow the cake to cool completely before glazing. The glaze will set up as it cools.

Store leftover cake in an airtight container at room temperature for up to 3 days.

Latest Reviews:

New Favorite Pound Cake! – This recipe is a winner! I’ve been on the hunt for a good pound cake recipe and this one is definitely a keeper. The cake itself is so moist and buttery, and the fresh raspberries add these pops of sweet and tart that are just perfect. I loved the tip about tossing the raspberries in flour – they didn’t sink at all! I skipped the glaze because I like my desserts a bit less sweet, but the cake was fantastic on its own. Definitely making this again for my next brunch! Sally B.

Perfect for Beginners! – This was my first time making a pound cake and it turned out amazing! The recipe was super easy to follow and the ingredients are all things I usually have on hand. I was a little worried about the raspberries sinking, but the flour trick worked like a charm. The cake took about an hour to bake in my oven, and the toothpick came out clean. The lemon flavor is subtle but really adds a nice touch. I made the glaze and it drizzled beautifully over the top. This cake is moist,delicious, and not too intimidating to make. Highly recommend! Richard B.

Lemon Lovers Rejoice! – This recipe is a delightful twist on the classic pound cake. The lemon zest in the batter adds a lovely brightness that perfectly complements the sweetness of the raspberries. As a professional baker, I appreciate the simplicity of the recipe without sacrificing on flavor. I did add a bit of extra lemon juice to the batter for a stronger citrus punch, and it turned out fantastic. This cake is a crowd-pleaser and will definitely be making an appearance at my next bake sale! Alice M.

Printable Recipe:

Yield: 10 slices