Lemon Pound Cake with Raspberry Sauce

Pat Duran


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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12 servings


10 Min


50 Min


1 1/2 c
all purpose flour
2 tsp
baking powder
1/2 tsp
kosher salt
1 c
plain greek yogurt
1 c
granulated sugar
extra large eggs
2 tsp
grated lemon zest (2 lemons)
1/2 tsp
pure vanilla extract
1/2 c
canola oil
12 oz
frozen raspberries
1/4 c
granulated sugar

Directions Step-By-Step

Preheat 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.
Pour 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.
To 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.

About this Recipe

Course/Dish: Cakes, Fruit Sauces
Other Tags: Quick & Easy, For Kids, Healthy