lemon pound cake with raspberry sauce
(1 rating)
This recipe is tart and sweet at the same time. The lemon cake drizzled with the raspberry -sure to be a hit at your next party . Just add a dollop of whipped cream or a scoop of vanilla ice cream to really push this treat over the edge.
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(1 rating)
yield
12 servings
prep time
10 Min
cook time
50 Min
Ingredients For lemon pound cake with raspberry sauce
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1 1/2 call purpose flour
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2 tspbaking powder
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1/2 tspkosher salt
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1 cplain greek yogurt
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1 cgranulated sugar
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3extra large eggs
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2 tspgrated lemon zest (2 lemons)
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1/2 tsppure vanilla extract
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1/2 ccanola oil
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12 ozfrozen raspberries
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1/4 cgranulated sugar
How To Make lemon pound cake with raspberry sauce
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1Preheat oven to 350^. Grease a 8x5-inch loaf pan. Sift together the first 3 ingredients in a medium bowl. Set aside. In a large bowl, whisk together the next 5 ingredients. Slowly whisk dry ingredients into wet ingredients. With rubber spatula, fold canola oil into batter until all incorporated.
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2Pour batter into prepared pan and bake for 50 minutes or until a toothpick stuck into the center comes out clean. Cool in pan for 10 minutes, then remove from pan and slice.
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3To make raspberry sauce, place raspberries and sugar in saucepan and bring to boil. Pour through sieve to remove seeds, Drizzle sauce over cake slices to serve. --- For a quicker method I just melt raspberry jelly and a tad of water.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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