Lemon Pound Cake With Fruit Compote Recipe

Name: Lemon Pound Cake With Fruit Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 2/3 cups all-purpose flour; 2 teaspoons baking powder; 1/4 teaspoon salt; 1 cup granulated sugar; 1 stick (1/4 lb.) unsalted butter, at room temperature; 2 large eggs; 1/2 cup whole milk; 2 tablespoons grated lemon peel; 1/4 cup fresh lemon juice; 1 (10 oz.) package frozen raspberries in syrup; Vanilla ice cream, optional

Servings: persons

1 2/3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup granulated sugar
1 stick (1/4 lb.) unsalted butter, at room temperature
2 large eggs
1/2 cup whole milk
2 tablespoons grated lemon peel
1/4 cup fresh lemon juice
1 (10 oz.) package frozen raspberries in syrup
Vanilla ice cream, optional

1
Position a rack in center of oven. Preheat oven to 350u00b0F. Grease and flour an 8-by-4-inch loaf pan. Sift flour, baking powder and salt together twice.
2
Using an electric mixer, beat 3/4 cup sugar and butter on medium-high speed until fluffy, about 2 minutes. Beat in eggs one at a time, beating well after each. Beat in milk and lemon peel (batter will look curdled). Add dry ingredients and beat on low speed just until combined, scraping down side of bowl. Transfer to pan and smooth top with a rubber spatula.
3
Bake loaf until a cake tester comes out clean, 50 to 55 minutes. Let cake cool in pan for 10 minutes; turn cake out onto rack set over a baking sheet.
4
In a small saucepan, cook remaining 1/4 cup sugar and juice over medium heat, stirring, to dissolve sugar. Prick top of cake all over about 1 inch deep with a toothpick. Brush glaze onto cake. Let cake cool completely.
5
Puree raspberries with syrup; serve with cake alongside ice cream, if desired.

677

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 2/3 cups all-purpose flour, 2 teaspoons baking powder, 1/4 teaspoon salt, 1 cup granulated sugar, and more.

Yes, Lemon Pound Cake With Fruit Compote falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Pound Cake With Fruit Compote

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