lemon pound cake with raspberry sauce
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.
prep time
10 Min
cook time
50 Min
method
---
yield
12 servings
Ingredients
- 1 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup plain greek yogurt
- 1 cup granulated sugar
- 3 - extra large eggs
- 2 teaspoons grated lemon zest (2 lemons)
- 1/2 teaspoon pure vanilla extract
- 1/2 cup canola oil
- 12 ounces frozen raspberries
- 1/4 cup granulated sugar
How To Make lemon pound cake with raspberry sauce
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Step 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.
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Step 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.
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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