Lemon and Raspberry Pound Cake

8 servings

Serve this cake with coffee the next time you have guests over, or make one up as a hostess gift.




1 6-oz
container fresh raspberries
1 ½
cups granulated sugar
1 ½
stick (12 tbsp) unsalted butter, plus more for buttering the pan
large eggs
1 ½
cups all-purpose flour, plus more for flouring the pan
cup lemonade
tsp kosher salt
tbsp lemon zest


cup powdered sugar, sifted
tbsp lemon zest, left out to dry for 30 minutes, plus juice of 1/2 lemon
pinch kosher salt


Step 1

Preheat the oven to 325ºF. Put the raspberries in a bowl and set aside.

Step 2

In the bowl of an electric mixer fitted with a paddle attachment, cream together the granulated sugar and butter. Add the eggs 1 at a time, mixing after each addition. Turn the mixer to low and gradually add all but 2 tablespoons of the flour (reserve the 2 tablespoons for the raspberries). Add the lemonade and salt and mix until combined. Add the lemon zest and mix. Scrape the bowl.

Step 3

Toss the remaining 2 tablespoons flour with the raspberries in the bowl; this will stop them from sinking. Fold the raspberries into the batter with a spatula.

Step 4

Butter and flour a 9-by-5-inch loaf pan. Pour the batter into the loaf pan and even out the surface. Bake until a toothpick inserted in the center does not come out totally clean but isn’t wet with batter either, 1 hour and 15 minutes to 1 hour and 30 minutes. Let the cake sit in the pan for 30 minutes, then carefully turn it out onto a cooling rack set over a baking sheet to cool.

Step 5

Combine the powdered sugar, lemon zest and juice, salt and 2 tablespoons water in a bowl. Gently whisk until thick but pourable, adding a little more water if needed. Drizzle the glaze over the cake and let set.

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