Raspberry and Lemon Pound Cake

Welcome to your new dessert obsession! This raspberry lemon pound cake combines summer’s brightest flavors in one irresistible package. The golden crust gives way to a tender, butter-rich crumb that’ll have you reaching for seconds before you’ve finished your first slice.

What makes this cake truly special? It’s all about the perfect marriage of flavors. Fresh raspberries are folded into the batter, creating pockets of jammy sweetness throughout. Meanwhile, fresh lemon zest works its magic, infusing every bite with bright citrus notes that wake up your taste buds.

The real show-stopper is the lemon glaze – it’s not just for looks (though those elegant drips down the sides are totally Instagram-worthy). As it sets, it creates a subtle crackle that gives way to the incredibly moist cake beneath. I’ve topped it with fresh raspberries and strips of candied lemon peel for that professional pastry chef finish.

Here’s a pro tip: let the cake cool completely before glazing. This ensures those picture-perfect drips that’ll make your social media followers swoon. Serve it as an elegant dessert or, my personal favorite, with your morning coffee for an indulgent breakfast treat. Because sometimes you just need to start your day with something spectacular.

Why Everybody just Loves Raspberry and Lemon Pound Cake

Lemon and raspberry form a perfect flavor marriage in pound cake – the bright citrus notes cut through the rich, buttery base while sweet-tart berries add bursts of summer in every bite. This classic combination manages to be both sophisticated and comforting at once.

The textural contrast is equally appealing, with a tender, dense crumb studded with jammy raspberry pockets. When topped with lemon glaze, it creates layers of flavor that keep you coming back for “just one more slice.”

Beyond taste, this cake is a visual stunner that works for any occasion. The golden cake dotted with ruby berries makes a statement whether served at brunch or as an elegant dessert. Plus, it actually improves overnight as the flavors meld together, making it an ideal make-ahead treat.

Raspberry and Lemon Pound Cake Ingredients and Equipment

For a classic raspberry lemon pound cake:

Main ingredients:

• All-purpose flour
• Unsalted butter, softened
• Granulated sugar
• Large eggs, room temperature
• Sour cream
• Lemon zest
• Vanilla extract
• Raspberries
• Baking powder
• Salt

For the lemon glaze:

• Powdered sugar
• Fresh lemon juice

Equipements needed:

• 9×5 inch loaf pan for baking the cake to the perfect shape and texture
• Set of mixing bowls with lids for combining ingredients, storing components, and preventing spills during transport
• Measuring cups and spoons
• Zester/grater for lemons

How To Make This Raspberry and Lemon Pound Cake at Home

PREPARATION

Start by preheating your oven to 350°F (175°C). Thoroughly grease a 9×5 inch loaf pan with butter or baking spray, then line the bottom with parchment paper, leaving some overhang for easy removal. Ensure all your ingredients are at room temperature, particularly the butter and eggs.

CREAMING THE BUTTER AND SUGAR

In a large mixing bowl using an electric mixer, cream together the softened butter and granulated sugar until the mixture becomes light, fluffy, and pale in color – this usually takes 3-4 minutes. Don’t rush this step, as proper creaming is crucial for a tender cake. Add eggs one at a time, beating well after each addition until fully incorporated. Mix in the vanilla extract and freshly grated lemon zest.

COMBINING DRY INGREDIENTS

In a separate bowl, whisk together the flour, baking powder, and salt until well combined. This ensures even distribution of the leavening agents throughout the cake. Gradually add this dry mixture to your wet ingredients, alternating with milk. Begin and end with the flour mixture, typically following a pattern of: flour-milk-flour-milk-flour. Mix until just combined, being careful not to overmix as this can lead to a tough cake.

ASSEMBLING THE CAKE

Pour half of your prepared batter into the greased loaf pan. Add several dollops of raspberry sauce across the surface, then use a knife or skewer to create beautiful swirls throughout the batter. Top with the remaining batter and repeat the process with more raspberry sauce, creating a second layer of swirls.

BAKING AND COOLING

Place the pan in the preheated oven and bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs. The top should be golden brown and slightly cracked. Allow the cake to cool in the pan for 10 minutes, then carefully lift it out using the parchment paper overhang and transfer to a wire rack to cool completely.

FINISHING TOUCHES

While the cake cools, prepare the lemon glaze by whisking together powdered sugar and fresh lemon juice until smooth and pourable. The consistency should be thick enough to coat the back of a spoon but thin enough to drizzle. Once the cake is completely cool, pour the glaze over the top, allowing it to drip down the sides. Let the glaze set for about 30 minutes before slicing and serving.

How to Store the Cake

Proper storage is essential to maintain the cake’s freshness and flavor. At room temperature, store in an airtight container for up to 3 days. This method preserves the cake’s texture and keeps the glaze from becoming sticky.

For longer storage, refrigerate in an airtight container for up to a week. Let the cake return to room temperature before serving to ensure optimal taste and texture.

For extended storage, freeze unglazed cake wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before glazing and serving.

Keep the cake away from direct sunlight and heat sources, regardless of storage method, to prevent melting or deterioration of the glaze.