Pound Cake Filled With Fresh Raspberries Recipe

Name: Pound Cake Filled With Fresh Raspberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup unsalted butter, at room temperature, plus additional for greasing pan; 1 1/4 cups sugar; 1 1/2 teaspoons grated lemon zest; 3 eggs; 1 teaspoon vanilla extract; 2 cups all-purpose flour, plus additional for pan; 1/2 teaspoon baking soda; 1 teaspoon baking powder; 1/2 teaspoon salt; 3/4 cup sour cream; 2 cups fresh raspberries

Servings: persons

1/2 cup unsalted butter, at room temperature, plus additional for greasing pan
1 1/4 cups sugar
1 1/2 teaspoons grated lemon zest
3 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour, plus additional for pan
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup sour cream
2 cups fresh raspberries

1
Preheat oven to 350 degrees.
2
Butter and flour an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan.
3
Using an electric mixer, cream together the butter and sugar until light.
4
Mix in the lemon zest.
5
Add the eggs, one at a time, mixing until light and fluffy.
6
Mix in the vanilla.
7
Sift together the flour, baking soda, baking powder and salt.
8
Add the dry ingredients to the batter alternately with the sour cream, mixing just to combine.
9
Spread half of the batter in the prepared pan.
10
Cover with the raspberries.
11
Top with the remaining batter, smoothing out the top.
12
Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour.
13
Place on a rack to cool.
14
Turn the cake out of the pan and dust the top with powdered sugar.
15
Cut into slices and serve.

863

kcal

Calories

Fat

112

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 cup unsalted butter, at room temperature, plus additional for greasing pan, 1 1/4 cups sugar, 1 1/2 teaspoons grated lemon zest, 3 eggs, and more.

Yes, Pound Cake Filled With Fresh Raspberries 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.

Pound Cake Filled With Fresh Raspberries

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