Raspberry Lemon Pound Cake
Ingredients:
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs
Zest of 2 lemons
Juice of 1 lemon
1/4 cup milk
1 1/2 cups fresh raspberries
All 2 cups convenient flour
1 teaspoon baking powder 1/4 teaspoon salt
1 teaspoon vanilla extract
For the glaze:
1 cup powdered sugar
Juice of 1 lemon
Zest of 1 lemon
Raspberry Lemon Pound Cake
Directions:
Turn oven to 350 Preheat to °F. (175℃). Grease and flour a 9 x 5-inch loaf pan.
In a large mixing bowl, cream the soft butter and granulated sugar until a light and fluffy mixture forms.
Add eggs one at a time, mixing well after each addition.
Mix lemon zest, lemon juice, and vanilla extract until well combined.
In a separate bowl, mix together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, stirring until everything is well combined. Be careful not to overmix.
Carefully mix in the fresh raspberries until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and spread it out evenly.
Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
Remove the sponge cake from the oven and allow to cool in the tin for about 10 minutes, then remove to a rack to cool completely.
While the sponge cake is cooling, prepare the icing. In a small bowl, mix together the powdered sugar, lemon juice, and lemon zest until smooth.
As soon as the sponge cake has cooled, pour the glaze over it.
Slice this Raspberry Lemon Pound Cake for a delicious dessert or sweet treat!