Lemon Pound Cake with Raspberry Sauce

Pat Duran

By
@kitchenChatter

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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Comments:

Serves:

12 servings

Prep:

10 Min

Cook:

50 Min

Ingredients

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
3
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

1
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.
2
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.
3
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.
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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