lemon pound cake with raspberry sauce

★★★★★ 1
kitchenChatter avatar
By Pat Duran
from Las Vegas, NV

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
serves 12 servings
prep time 10 Min
cook time 50 Min

Ingredients For lemon pound cake with raspberry sauce

  • 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

How To Make lemon pound cake with raspberry sauce

  • 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. --- For a quicker method I just melt raspberry jelly and a tad of water.

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