Go Back
When it comes to desserts, few things capture the heart quite like a beautifully baked pound cake. Known for its rich, buttery texture and versatility, pound cake is a canvas for flavors that can suit any occasion, from casual family gatherings to elegant celebrations. Enter the Zesty Bliss Lemon Raspberry Pound Cake—a delightful twist on the classic recipe that marries the bright, citrusy notes of lemon with the sweet-tart essence of fresh raspberries. This cake offers the perfect balance of sweetness and tartness, making it an ideal treat for spring and summer events, afternoon teas, or simply as a comforting dessert after dinner.

Lemon Raspberry Pound Cake

Discover the Zesty Bliss Lemon Raspberry Pound Cake, a mouthwatering twist on a classic dessert. This recipe blends the bright, zesty flavors of fresh lemon with the sweet-tart burst of raspberries, resulting in a perfect balance of flavors. Ideal for spring and summer events or a simple afternoon treat, this pound cake is rich, buttery, and easy to customize. Bake it today and delight your family and friends with this delicious homemade cake!
Print Recipe Pin Recipe

Ingredients
  

For the Pound Cake:

1 cup unsalted butter, softened to room temperature

2 cups granulated sugar

4 large eggs, at room temperature

1 tablespoon freshly grated lemon zest (from about 2 lemons)

1/4 cup freshly squeezed lemon juice

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon fine salt

1 cup buttermilk, at room temperature

1 cup fresh raspberries (or frozen, if using, ensure they are thawed and well-drained)

For the Lemon Glaze:

1 cup powdered sugar

2-3 tablespoons freshly squeezed lemon juice (adjust for desired sweetness and consistency)

1 teaspoon freshly grated lemon zest

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch loaf pan or bundt pan, ensuring even coverage for easy release.

    Cream the Butter and Sugar: In a large mixing bowl, use a hand mixer or stand mixer with a paddle attachment to beat the softened butter and granulated sugar together. Mix on medium speed until the mixture is light and fluffy, approximately 4-5 minutes.

      Incorporate Eggs and Flavors: Add the eggs to the butter-sugar mixture one at a time, ensuring you beat well after each addition. Then, stir in the freshly grated lemon zest and lemon juice, mixing until fully incorporated.

        Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and fine salt until well blended.

          Mix the Batter: Gradually incorporate the dry ingredients into the wet mixture, alternating with the buttermilk. Start and end with the flour mixture. Mix gently until just combined—be careful not to overmix, as this can make your cake dense.

            Add Raspberries: Carefully fold the fresh raspberries into the batter using a spatula. Be gentle to maintain the integrity of the berries.

              Bake the Cake: Pour the batter into the prepared pan, smoothing the top for even baking. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean. The top should be a beautiful golden brown.

                Cool the Cake: Once baked, let the cake cool in the pan for about 15 minutes. Afterward, carefully invert it onto a wire rack to cool completely.

                  Prepare the Lemon Glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Adjust the consistency to your liking by adding either more lemon juice for a thinner glaze or more powdered sugar for a thicker one.

                    Glaze the Cake: Once the cake has cooled completely, drizzle the lemon glaze generously over the top, allowing it to cascade down the sides for an appealing look.

                      Serve and Enjoy: Slice the cake into 10-12 servings and serve as a delightful dessert or alongside a warm beverage. Relish the bright and joyous flavors of lemon and raspberry!

                        Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: 10-12 slices

                          - Presentation Tips: For an extra touch, garnish the glazed cake with a few fresh raspberries and a sprinkle of lemon zest on top before serving for a vibrant and inviting display!