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Moist Lemon Raspberry Pound Cake with Easy Zesty Glaze

lemon raspberry pound cake - featured image
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A light and tender lemon pound cake bursting with fresh raspberries and topped with a tangy lemon glaze. Perfect for brunch or a sweet treat any time.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (227 g) unsalted butter, softened
  • 1 ¾ cups (350 g) granulated sugar
  • 4 large eggs, room temperature
  • Zest from 2 large lemons
  • ½ cup (120 ml) fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups (225 g) fresh raspberries
  • 1 cup (120 g) powdered sugar (for glaze)
  • 2 tablespoons fresh lemon juice (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter and lightly dust with flour or line with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, and salt.
  3. Using an electric mixer on medium speed, beat the softened butter and granulated sugar for 3-4 minutes until fluffy and pale.
  4. Add eggs one at a time, mixing well after each addition and scraping down the bowl as needed.
  5. Mix in the lemon zest and vanilla extract until fragrant.
  6. Alternate adding the dry ingredients and lemon juice to the batter, starting and ending with the dry ingredients. Mix gently on low speed.
  7. Fold in the fresh raspberries carefully with a rubber spatula to avoid crushing.
  8. Pour the batter into the prepared loaf pan and smooth the top.
  9. Bake for 55-65 minutes, checking at 55 minutes with a toothpick; it should come out with a few moist crumbs but no wet batter.
  10. Cool the cake in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
  11. Prepare the glaze by whisking powdered sugar and lemon juice until smooth and pourable.
  12. Once the cake is completely cool, drizzle the glaze evenly over the top and let set for about 15 minutes before slicing.

Notes

Use softened butter at room temperature for best texture. Fold raspberries gently to avoid crushing. Check oven temperature and tent with foil if browning too quickly. Let cake cool completely before glazing to prevent melting glaze. Frozen raspberries can be used if thawed and drained well.

Nutrition

Keywords: lemon pound cake, raspberry cake, lemon raspberry dessert, zesty glaze, easy pound cake, moist cake, brunch dessert

Find it online: https://zorbmeal.com/moist-lemon-raspberry-pound-cake-recipe-with-easy-zesty-glaze/