Raspberry Lemonade Pound Cake
INGREDIENTS
•
3 cups granulated sugar
•
1½ cups (3 sticks) unsalted butter, room temperature
•
¼ cup fresh grated lemon zest (about 3-4 large lemons)
•
5 large eggs, room temperature
•
¾ cup fresh lemon juice (about 3-4 large lemons)
•
3 cups all-purpose flour
•
1 teaspoon kosher salt
•
2 teaspoons baking powder
•
12 ounces fresh raspberries, washed and drained
•
GLAZE
•
2 cups powdered sugar
•
2 tablespoons fresh lemon juice
•
2 tablespoons fresh grated lemon zest
•
12 ounces fresh raspberries, washed and drained
Comments & Reviews
Just A Pinch Sweepstakes