Description
This Lemon Raspberry Pound Cake combines the zesty flavor of lemons with the sweetness of raspberries, resulting in a moist and flavorful dessert that’s perfect for any occasion.
Ingredients
Scale
- 1 tablespoon butter
- 4 ounces cream cheese, softened
- 1/2 cup canned pumpkin puree
- 1 can (14 ounces) sweetened condensed milk
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 cup graham cracker crumbs
- 1/3 cup white chocolate chips
- Granulated sugar (for rolling)
- Chocolate chips (for topping)
- Zest of 1 lemon
- 3 teaspoons (12g) lemon extract
- 3 tablespoons (42g) lemon juice
- 1 cup (235g) buttermilk
- For the Raspberry Swirl: ⅓ cup (90g) seedless raspberry jam
- Optional: ½ teaspoon (2g) raspberry extract or 1 teaspoon raspberry Jell-O powder
- For the Lemon Glaze: 2 cups powdered sugar, sifted
- ½ teaspoon lemon extract or lemon juice
- Pinch of salt
- Milk to reach desired consistency
- Optional Garnish: Small, thin lemon wedges, fresh raspberries
Instructions
- Begin by preheating your oven to 325°F (165°C). This ensures that your cake will bake evenly. While the oven heats up, grease and flour a bundt pan or tube pan.
- In a mixing bowl, combine the cake flour, salt, and baking powder. Whisk these ingredients together for about 30 seconds.
- Using a stand mixer fitted with a paddle attachment, cream the softened butter on medium speed. Gradually add the granulated sugar and continue mixing until the mixture is light and fluffy.
- Add the eggs one by one to the creamed mixture, mixing thoroughly after each addition. In a separate bowl, whisk together the buttermilk, lemon juice, lemon extract, and lemon zest.
- With the mixer set to low speed, gradually add the flour mixture alternately with the buttermilk mixture to the batter.
- Take one cup of the lemon batter and transfer it to a small bowl. Add the seedless raspberry jam, stirring it until smooth.
- In the prepared pan, spoon about three cups of the lemon batter to create the first layer. Add half of the raspberry batter. Repeat this layering process until all the batter is used.
- Place the pan in the preheated oven and bake for 60 to 70 minutes.
- While the cake is cooling, prepare the glaze by combining the powdered sugar, lemon extract or juice, and a pinch of salt in a mixing bowl.
- Once the cake is completely cool, drizzle the glaze over the top.
Notes
Make sure all ingredients are at room temperature before starting for the best mixing results.
- Prep Time: 20 minutes
- Cook Time: 60-70 minutes
- Category: Dessert
Nutrition
- Calories: 340 per serving
- Sodium: 150 mg
- Protein: 5 g