Raspberry Lemon Pound Cake with Raspberry Glaze
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read the full disclosure here.
Raspberry Lemon Pound Cake with Raspberry Glaze is extremely moist, with a light crumb studded with raspberries. The cake itself is light, fluffy, and perfectly sweet. It pairs so well with the sweet and tangy raspberry glaze made with frozen raspberries, lemon juice, and powdered sugar. This raspberry pound cake is the best ever and soooo easy to make!
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read the full disclosure here.
Why This Recipe is So Good
- If you are looking for the perfect pound cake that is light and fluffy-almost cake-like then this is it! It has a tender crumb and it’s not overly sweet, because of this you can enjoy this raspberry lemon pound cake with or without the raspberry glaze.
- It’s an easy-to-make treat – Pound cakes are pretty much quick breads so they come together easily in a large mixing bowl without the need for a mixer, special equipment, or ingredients. It gets baked in a standard loaf pan, from there you can slice it and save some to freeze for later or enjoy throughout the week – if it’ll last that long!
- Pound cake is the perfect spring and summer dessert enjoyed with a glass of Iced Tea Lemonade or make extra loaves to give as gifts to your friends and family. Even though raspberries are more popular during the warmer months, this cake is so good all year round. Use frozen berries if they aren’t in season or swap the raspberries for cranberries for a more festive flair.
Recipe Ingredients
- Raspberries – Fresh or frozen raspberries are folded into the cake and additional berries are cooked down to create a vibrant tangy raspberry glaze.
- Lemon – Lemon juice and zest adds a bright citrus flavor to this tender pound cake.
- Sugar – Granulated sugar is included in the pound cake and powdered sugar is used for the glaze.
- Sour cream – Combined with the milk to create a very tender and moist pound cake. The acid in the sour cream interacts with the baking soda giving more lift and lightness to the cake. Yogurt can be substituted if needed.
How to Make Raspberry Lemon Pound Cake
All ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
- Prepare loaf pan – Line a loaf pan with parchment paper, making sure to leave overhang so the loaf will be easy to remove after baking. Preheat your oven to 350 degrees Fahrenheit.
- Stir together dry ingredients – In a medium mixing bowl stir together flour, baking powder, baking soda and salt then set aside.
- Cream butter and sugar – In a large mixing bowl cream together softened butter, granulated sugar, and lemon zest until light, fluffy, and pale in color, 3 – 5 minutes. Next stir in eggs and vanilla extract until combined.
- Make the batter – Measure out milk in a measuring cup then whisk in sour cream. Now alternate adding ⅓ of the dry ingredients and ½ milk/sour cream mixture to the egg/sugar mixture. Start with the dry ingredients, then the milk mixture then the flour mixture again, ending with the dry ingredients. Lastly, fold in the raspberries. Pour the cake batter into a prepared loaf pan.
- Bake until the pound cake is golden brown and a toothpick inserted in the middle comes out clean. Allow the raspberry pound cake to cool in the pan.
- Make the raspberry glaze – In a small sauce pan add raspberries and water. Cook on medium-low heat for 10 minutes or until the berries have broken down. Remove from the heat, set a fine mesh sieve over a medium mixing bowl then press the cooked berries through the sieve. You should have about 3 tablespoons of raspberry puree. To the fruit whisk in powdered sugar, lemon juice, vanilla extract, and a pinch of salt. Add 3 – 4 teaspoons of water as needed. The glaze should be thick but pourable.
- Assemble – Transfer the cooled pound cake to a serving platter then pour over the glaze. Slice and enjoy.
Frequently Asked Questions —
Do I need to cook the berries for the glaze?
Yes, cooking the raspberries over simply blending them brings out the flavor of the fruit more so the glaze tastes more like raspberries.
How do you keep a pound cake moist?
By topping it with a glaze and wrapping it tightly with plastic wrap or stored inside an air-tight container. The pound cake will naturally start to dry out as it sits on the counter or when stored in the fridge, so it’s best enjoyed within the first couple of days after baking.
Why is it called a pound cake?
Pound cakes were traditionally made with a pound of butter, sugar, flour, and eggs.
Looking For More Recipes?
- Blueberry Lemon Pound Cake with Lemon Glaze
- Banana Bread Bundt Cake
- Carrot Cake Cupcakes with Brown Sugar Cream Cheese Frosting
- Starbucks Copycat Banana Nut Bread Recipe
- Pumpkin Spice Banana Bread
If you love this recipe, 📌 save it to Pinterest for later or leave this recipe a ⭐️ 5-star rating! Subscribe to The Midwest Kitchen Blog’s Newsletter for more recipes like this delivered straight to your inbox!
Raspberry Lemon Pound Cake with Raspberry Glaze
Raspberry Lemon Pound Cake with Raspberry Glaze is extremely moist, with a light crumb studded with raspberries. The cake itself is light, fluffy, and perfectly sweet. It pairs so well with the sweet and tangy raspberry glaze made with frozen raspberries, lemon juice, and powdered sugar. This raspberry pound cake is the best ever and soooo easy to make!
Print
Pin
Save
Rate
Servings: 10 slices
Calories: 356kcal
Cost: $10
Equipment
- 9.5 x 5-inch loaf pan lined with parchment paper
- 1 Medium mixing bowl
- 1 whisk
- 1 Fine mesh sieve
- 1 Small saucepan
Ingredients
Raspberry Lemon Pound Cake
- 1 ¾ cup all-purpose flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter unsalted softened to room temperature, or 1 stick
- ¾ cup granulated sugar
- 1 teaspoon lemon zest or the zest of 1 lemon
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- ½ cup whole milk
- ¼ cup sour cream
- 1 cup raspberries fresh or frozen, 6 ounces
Raspberry Glaze
- ½ cup frozen raspberries
- 3 tablespoons water
- 2 cups powdered sugar
- 1 teaspoon lemon juice
- ½ teaspoon vanilla extract
- 1 pinch salt
Instructions
Make the pound cake
- Preheat your oven to 350 degrees Fahrenheit.
- Line a 9.5 x 5-inch loaf pan with parchment paper, making sure to leave overhang so the pound cake will be easy to remove after baking.
- In a medium mixing bowl stir together flour, baking powder, baking soda and salt then set aside.
- In a large mixing bowl cream together softened butter, granulated sugar, and lemon zest until light, fluffy, and pale in color, 3 – 5 minutes. Next, stir in eggs and vanilla extract until combined.
- Measure out milk in a measuring cup then whisk in the sour cream. Now alternate adding ⅓ of the dry ingredients and ½ milk/sour cream mixture to the egg/sugar mixture. Start with the dry ingredients, then the milk mixture then the flour mixture again, ending with the dry ingredients. Lastly, fold in the raspberries. Pour the cake batter into a prepared loaf pan.
- Bake for 60 – 65 minutes or until the pound cake is golden brown and a toothpick inserted in the middle comes out clean. Allow the pound cake to cool in the pan.
Make the raspberry glaze
- In a small saucepan add raspberries and water. Cook on medium-low heat for 10 minutes or until the berries have broken down. Remove the pot from the heat. Set a fine mesh sieve over a medium mixing bowl then press the cooked berries through the sieve. You should have about 3 tablespoons of raspberry puree. To the fruit, whisk in powdered sugar, lemon juice, vanilla extract, and a pinch of salt. Add 3 – 4 teaspoons of water as needed. The glaze should be thick but pourable.
- Transfer the cooled pound cake to a serving platter then pour over the glaze.
Notes
How To Store/ Make Ahead
- Store pound cake at room temperature tightly wrapped in plastic wrap for up to 3 days or in the refrigerator for up to 1 week.
- To freeze: Place the cake into the refrigerator for a few minutes so the glaze can set, then slice it into individual slices. Wrap each one tightly with plastic wrap then place inside a freezer-safe plastic bag. Keep frozen up for up to 2 months.
- Thaw in the refrigerator or unwrapped on the counter.
Tips and Tricks
- Alternate adding the dry ingredients with the milk/sour cream mixture this helps to create a tender light and fluffy pound cake.
- Wrap it up tightly with plastic wrap so the cake doesn’t dry out.
- Berries – Swap the raspberries for blackberries or blueberries.
- Sour cream – Substitute with regular or Greek yogurt.
- Butter and eggs – Make sure to use room temperature butter so it will cream with the sugar more easily. Leave eggs out on the counter for 30 minutes before baking so they will mix with the other ingredients more readily.
- Glaze – You can make a simple lemon glaze by skipping the raspberries and using milk instead of water. Add as much lemon juice as you like to give your desired tanginess.
Nutrition
Calories: 356kcal | Carbohydrates: 59g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 62mg | Sodium: 305mg | Potassium: 94mg | Fiber: 2g | Sugar: 40g | Vitamin A: 393IU | Vitamin C: 5mg | Calcium: 73mg | Iron: 1mg
All nutrition information is automatically generated and should be only used as a rough estimate. This recipe card may contain affiliate links.
