Lemon and Raspberry Pound Cake
- serves 8
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 sticks (12 tbsp) unsalted butter, plus more for buttering the pan
3 large eggs
1 ½ cups all-purpose flour, plus more for flouring the pan
½ cup lemonade
¼ tsp kosher salt
1 Tbsp lemon zestGlaze
1 cup powdered sugar, sifted
1 Tbsp lemon zest, left out to dry for 30 minutes, plus juice of 1/2 lemon
1 pinch kosher salt
1. Preheat the oven to 325ºF. Put the raspberries in a bowl and set aside.
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.
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.
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.Glaze
1. 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.