Description
A delightful combination of bright citrus and sweet berries, this moist pound cake is perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh raspberries
- Zest of 1 lemon
- 1/4 cup lemon juice
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan thoroughly.
- Cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes. Beat in the eggs one at a time and stir in vanilla and lemon extracts.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually combine with the creamed mixture until just incorporated.
- Gently fold in raspberries, lemon zest, and lemon juice.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 60-70 minutes or until a toothpick comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
- Dust with powdered sugar before serving if desired.
Notes
Store at room temperature for up to 3 days, in the refrigerator for a week, or freeze for up to 3 months.
- Prep Time: 20
- Cook Time: 70
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 25g
- Sodium: 200mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 200mg