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.

★★★★★ 1 vote
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

How to Make Lemon Pound Cake with Raspberry Sauce


  • 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.
  • 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.
  • 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.

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About Lemon Pound Cake with Raspberry Sauce

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