Raspberry Lemonade Pound Cake
Bursting with the full flavor of 5 lemons, this Raspberry Lemonade Pound Cake is sure to be on your menu again and again! The recipe is easy to follow and one to keep in your family recipe file.
Quite possibly my favorite cake of all time. We brought this dessert to a family get together recently It is bursting with lemon and raspberries! It all starts with the zest of 4 lemons. To get every flavorful drop from the lemon I 'peeled' them and then mixed the peel with sugar to release every scrumptious drop of lemon oil. Then the juice of those lemons are mixed in.
The result is the most moist and tender pound cake you have ever eaten, bursting with lemon flavor. Ribbons of lemon zest run throughout the cake and fresh raspberries bits fill every bite.
This cake was inspired by the Cherry Limeade Cake that we posted last week. An awesome combination of flavors.
Our dinner party would not have been the same without this incredible contribution and I kid you not, when I say that after hopes and plans for a second piece of this cake, I nearly shed a tear when I was handed the empty plate to take home.
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Yield: 10-12
Raspberry Lemonade Pound Cake
Bursting with the full flavor of 5 lemons, this Raspberry Lemonade Pound Cake is sure to be on your menu again and again! The recipe is easy to follow and one to keep in your family recipe file.
prep time: 30 minscook time: 1 hour and 15 minstotal time: 1 hours and 45 mins
Ingredients
- 3 cups granulated sugar
- 1 1/2 cups (3 sticks) unsalted butter, room temperature
- 1/4 cup fresh grated lemon zest (about 3-4 large lemons)
- 5 large eggs, room temperature
- 3/4 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
Instructions
- Preheat oven to 325°F. Butter and flour a 12-cup Bundt pan.
- In a large bowl, use an electric mixer to combine lemon zest and sugar. The sugar will become yellow and the mixture will smell aromatic when it is ready. Add butter, mix until mixed. Add eggs beat until well combined. Sprinkle salt and baking powder into batter and beat until combined. Add flour 1 cup at a time, alternating with 1/2 of lemon juice. Add ½ of the raspberries (about 6 ounces), stir to combine.
- Pour batter into prepared Bundt pan. Sprinkle the reserved raspberries over top and gently press into the batter with a spatula (this will help keep the raspberries from all ending up on the top). Tap pan on the counter several times to release air bubbles. Bake 1 hour 15 minutes or until a thin sharp knife comes out of the center clean. Place on a wire rack to cool for 20 minutes. Place a plate over the pan and flip cake onto plate to continue cooling completely. You may have to tap pan a few times with a knife to release from pan.
- While cake is cooling prepare the glaze. Combine sugar, lemon juice and zest. Beat with an electric mixer until well combined. Glaze should be the consistency of corn syrup, add more powdered sugar (a tablespoon at a time) if necessary to thicken glaze. I added about 10 raspberries to the icing to make it pink, reserved the rest for garnish.
- Drizzle the glaze over the cooled cake. Garnish with reserved raspberries.
- Serve and enjoy!
Inspired by Cherry Limeade Cake by RecipeGirl
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