Lemon Pound Cake with Raspberry Sauce
Just add a dollop of whipped cream or a scoop of vanilla ice cream to really push this treat over the edge.
1 1/2 call purpose flour
2 tspbaking powder
1/2 tspkosher salt
1 cplain greek yogurt
1 cgranulated sugar
3extra large eggs
2 tspgrated lemon zest (2 lemons)
1/2 tsppure vanilla extract
1/2 ccanola oil
12 ozfrozen raspberries
1/4 cgranulated sugar
How to Make Lemon Pound Cake with Raspberry Sauce
- 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.