Easy Lemon Raspberry Cake With Lemon Glaze Recipe

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A tangy lemon pound cake loaded with sweet raspberries and topped with a sweet and zesty lemon cake glaze.

You will love the dynamic flavor duo of lemon and raspberry in this lemon raspberry pound cake. The tartness of lemon and the sweetness of the raspberries are a match made in heaven.  These two fruits bring out the best in each other and prove that when life gives you lemons, you should definitely pair them with raspberries.

Lemon Raspberry Bundt Cake

Lemon Sour Cream Pound Cake With Raspberries

Literally, this old fashioned lemon raspberry pound cake recipe is a lemon sour cream pound cake loaded with raspberries.  You can do so much with this basic lemon sour cream pound cake.  In this easy lemon raspberry cake, raspberries are the co-star, but you can exchange the raspberries for other co-stars such as blueberries, strawberries and cherries and the cake will be just as award winningly delicious.

Ingredients In Lemon Raspberry Pound Cake Recipe

For The Lemon Raspberry Pound Cake

  • 1 cup Butter at room temperature
  • 3 cups Granulated Sugar
  • 6 Eggs at room temperature
  • 3 cups Flour
  • 1/4 tsp Baking soda
  • 1/4 tsp. Salt
  • 1 cup Sour Cream at room temperature
  • 1 tsp. Vanilla
  • 3 tsp Lemon Extract
  • 1 Tbsp Lemon Zest
  • 2 cups Fresh Raspberries

For The Lemon Cake Glaze

  • 1 tsp Lemon Zest
  • 3 to 4 Tbsp Fresh Lemon Juice (from the lemon and not the bottle) – If you want a thinner glaze use closer to 4 Tbsp of lemon juice.
  • 2 cups Powdered Sugar
Lemon Raspberry Cake With Lemon Glaze Recipe

How To Make Lemon Raspberry Pound Cake

To Make The Lemon Pound Cake

  • Preheat oven to 325
  • Grease bundt or tube pan or spray with baking spray.
  • Sift your dry ingredients (flour, salt and baking soda) and set aside
  • Cream butter and sugar until they are light and fluffy. Should be lighter in color and less gritty.
  • Add eggs one at a time. Beating each well before adding the next.
  • Add dry ingredients and vanilla
  • Fold in sour cream
  • Mix in lemon extract and lemon zest
  • Toss raspberries in 1 to 2 tablespoons of flour (this will help keep them from sinking while the cake bakes) and fold into batter.
  • Pour batter in prepared pan
  • Bake at 325 for 1 hour and 15 minutes
  • Let cake cool in pan for 12 minutes
  • Release cake from pan and let it continue to cool.

To Make The Lemon Cake Glaze

  • Combine lemon juice, lemon zest and powdered sugar and mix well.  To thin the glaze add more lemon juice a little at a time.
  • When cake is cool or almost cool, pour, spoon or drizzle glaze over pound cake.
Raspberry Lemon Pound Cake Recipe

Tools Used In Lemon Raspberry Pound Cake Recipe

Old Fashioned Lemon Raspberry Pound Cake Recipe

Tips For The Best Lemon Raspberry Pound Cake

  • It is best to use a stand mixer to mix this raspberry lemon pound cake recipe.  However, a hand held mixer can be used.
  • It is best if your dairy ingredients are at room temperature for this lemon and raspberry cake.  Dairy ingredients at room temperature incorporate so much easier in the batter and make for a smooth batter.
  • When adding your flour  to the batter, do not overmix.  This can lead to a tough pound cake.
  • Fill your prepared pan about 2/3’s full with batter.  If you have to much batter, one word, cupcakes.  This extra batter can make 2 to 3 yummy cupcakes.
  • To test this lemon raspberry pound cake for doneness insert a knife or long wooden skewer in the middle of the cake.  If there are moist crumbs or batter that cling to it, it needs to revisit the oven.  
  • The zesty lemon glaze on this lemon raspberry pound cake is out of this world.  However, the cake is still mouthwateringly delicious without the glaze.
  • If you want a thicker lemon cake glaze use closer to 3 tablespoons of lemon juice.  I used close to 4 tablespoons for a thinner glaze.
  • This raspberry lemon pound cake calls for baking in a bundt or tube pan.  However, you can make it a super yummy lemon raspberry loaf cake by dividing you batter in half and baking it in (2) 9×5 loaf pans.  The baking time might be shorter in 2 loaf pans.
Easy Raspberry Lemon Bundt Cake Recipe

Why Is It Called Pound Cake

The first pound cake dates back to the early 1700’s in Britian.  These pound cake recipes called for a pound of butter, a pound of sugar, a pound of eggs and a pound of flour, hence the name pound cake.

How To Grease A Bundt Pan

I’m sure we’ve all had epic tales of bundt cake fails and we never want to experience one of these fails again.  Here are some tips on greasing that pesky bundt pan, so we want have to go through that trama again.

Thoroughly Grease And Flour Your Bundt Pan – Make sure you get your shortening and flour in every nook and cranny of your bundt pan.

Spread Your Shortening With A Pastry Brush – To help get your shortening in every nook and cranny try melting it and spreading it with a pastry brush.

Shake Flour In Covered Bundt Pan – Cover your bundt pan with plastic wrap and shake the flour around.  This will help get the flour in every nook and cranny. 

Spray Your Bundt Pan Right Before Putting In Batter – If you’re using baking spray, don’t spray the bundt pan until just before adding the batter.  Spraying a pan early allows the spray to slide down the sides and pool in the bottom.

Use Cake Goop (Also Called Cake Release) – My biggest and best tip is use Cake Goop.  This stuff is golden.  Your cakes will slide right out.  You can use this easy 3 ingredient recipe from Southern Living and make it yourself or here’s an Amazon link to already made Wilton Cake Release.

Lemon Raspberry Pound Cake Recipe

How To Store Lemon Raspberry Pound Cake

You can store lemon raspberry pound cake and really any pound cake at room temperature for 3 to 4 days.  Wrap it tightly in plastic wrap or aluminum foil or place in a Ziploc Bag or airtight container.  

You can refrigerate lemon raspberry pound cake and any pound cake up to 6 days.  Wrap it tightly in plastic wrap or aluminum foil or place in a Ziploc Bag or airtight container.  

How To Freeze Lemon Raspberry Pound Cake

Pound cakes freeze really well and can be kept in the freezer from 3 to 6 months.  Wrap your cake in plastic wrap and then aluminum foil and place in a Ziploc Bag or an airtight container.  The glaze might not be quite as crunchy after being frozen, but it will still be delicious.

Lemon Raspberry Pound Cake With Lemon Glaze

How To Keep Raspberries From Sinking

Have you every experienced the sheer horror of fruit, chocolate chips or nuts sinking to the bottom of your cake while it’s baking?  Well, we’re not going to let that happen with this lemon and raspberry pound cake.  Here are 2 tips that will keep those pesky raspberries afloat and off the bottom of the pan.

  • Cut your raspberries in thirds or fourths – Smaller, lighter pieces of fruit are less likely to sink.
  • After cutting your raspberries, toss them in a tablespoon or two of flour -Then fold them in the batter.  The flour helps to absorb some of the raspberries moisture and will help the raspberries stay put.
Lemon Sour Cream Pound Cake With Raspberries Recipe

Lemon Raspberry Pound Cake, Magically Delicious

Lemon raspberry pound cake is a simple, delightful and magically delicious pound cake treat.  So, why not grab that apron and whip up one today.  It’s a simple pound cake to make and with its tangy lemon flavor and burst of juicy raspberries this cake will be a family fav and a hit at any gathering.

In case you have any queries regarding this simple lemon raspberry pound cake recipe feel free to reach out via the comment section or the contact page. Also, if you have tried this easy lemon raspberry pound cake recipe, I would love to hear about your experiences.

I have linked to our delicious related recipes below and I’m sure you will love them.

More Raspberry And Lemon Cake Recipes

Easy Lemon Raspberry Cake With Lemon Glaze Recipe
Print Jump to Recipe Pin Recipe

Lemon Raspberry Pound Cake Recipe

Tangy lemon sour cream pound cake loaded with sweet raspberries and topped with a zesty lemon glaze.
Course Breakfast, Brunch, Dessert, Snack
Cuisine American
Keyword lemon, raspberry, pound cake
Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Cooling Time 12 minutes
Total Time 1 hour 52 minutes
Servings 16 servings
Calories 450kcal

Ingredients

Ingredients For The Lemon Raspberry Pound Cake

  • 1 cup butter room temperature
  • 3 cups granulated sugar
  • 6 eggs room temperature
  • 3 cups flour sifted
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup sour cream room temperature or not cold
  • 1 teaspoon vanilla extract
  • 3 teaspoons lemon extract
  • 1 tablespoon lemon zest
  • 2 cups fresh raspberries

Ingredients In Lemon Cake Glaze

  • 1 teaspoon lemon zest
  • 3 to 4 tablespoons fresh lemon juice (from the lemon and not the bottle)
  • 2 cups powdered sugar sifted

Instructions

Instructions For Lemon Raspberry Pound Cake Recipe

  • Grease bundt or tube pan or spray with baking spray.
  • Sift your dry ingredients (flour, salt and baking soda) and set aside
    3 cups flour, ¼ teaspoon baking soda, ¼ teaspoon salt
  • Cream butter and sugar until they are light and fluffy. Should be lighter in color and less gritty.
    1 cup butter, 3 cups granulated sugar
  • Add eggs one at a time. Beating each well before adding the next.
    6 eggs
  • Add dry ingredients and vanilla
    3 cups flour, ¼ teaspoon baking soda, ¼ teaspoon salt, 1 teaspoon vanilla extract
  • Fold in sour cream
    1 cup sour cream
  • Mix in lemon extract and lemon zest
    3 teaspoons lemon extract, 1 tablespoon lemon zest
  • Toss raspberries in 1 to 2 tablespoons of flour (this will help keep them from sinking while the cake bakes) and fold into batter.
    2 cups fresh raspberries
  • Pour batter in prepared pan
  • Bake at 325 for 1 hour and 15 minutes
  • Let cake cool in pan for 12 minutes
  • Release cake from pan and let it continue to cool.

Instructions For The Lemon Cake Glaze

  • Combine lemon juice, lemon zest and powdered sugar and mix well. To thin the glaze add more lemon juice a little at a time. For a thinner glaze you will probably need closer to 4 Tbsp lemon juice.
    1 teaspoon lemon zest, 3 to 4 tablespoons fresh lemon juice (from the lemon and not the bottle), 2 cups powdered sugar
  • When cake is cool or almost cool, pour, spoon or drizzle glaze over pound cake.

Notes

  • It is best to use a stand mixer to mix this raspberry lemon pound cake recipe.  However, a hand held mixer can be used.
  • It is best if your dairy ingredients are at room temperature for this lemon and raspberry cake.  Dairy ingredients at room temperature incorporate so much easier in the batter and make for a smooth batter.
  • When adding your flour  to the batter, do not overmix.  This can lead to a tough pound cake.
  • Fill your prepared pan about 2/3’s full with batter.  If you have to much batter, one word, cupcakes.  This extra batter can make 2 to 3 yummy cupcakes.
  • To test this lemon raspberry pound cake for doneness insert a knife or long wooden skewer in the middle of the cake.  If there are moist crumbs or batter that cling to it, it needs to revisit the oven.  
  • The zesty lemon glaze on this lemon raspberry pound cake is out of this world.  However, the cake is still mouthwateringly delicious without the glaze.
  • If you want a thicker lemon cake glaze use closer to 3 tablespoons of lemon juice.  I used close to 4 tablespoons for a thinner glaze.
  • This raspberry lemon pound cake calls for baking in a bundt or tube pan.  However, you can make it a super yummy lemon raspberry loaf cake by dividing you batter in half and baking it in (2) 9×5 loaf pans.  The baking time might be shorter in 2 loaf pans.

Nutrition

Serving: 1serving | Calories: 450kcal

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