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lemon pound cake with raspberry sauce

(1 rating)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

This recipe is tart and sweet at the same time. The lemon cake drizzled with the raspberry -sure to be a hit at your next party . Just add a dollop of whipped cream or a scoop of vanilla ice cream to really push this treat over the edge.

(1 rating)
yield 12 servings
prep time 10 Min
cook time 50 Min

Ingredients For lemon pound cake with raspberry sauce

  • 1 1/2 c
    all purpose flour
  • 2 tsp
    baking powder
  • 1/2 tsp
    kosher salt
  • 1 c
    plain greek yogurt
  • 1 c
    granulated sugar
  • 3
    extra large eggs
  • 2 tsp
    grated lemon zest (2 lemons)
  • 1/2 tsp
    pure vanilla extract
  • 1/2 c
    canola oil
  • 12 oz
    frozen raspberries
  • 1/4 c
    granulated sugar

How To Make lemon pound cake with raspberry sauce

  • 1
    Preheat oven to 350^. Grease a 8x5-inch loaf pan. Sift together the first 3 ingredients in a medium bowl. Set aside. In a large bowl, whisk together the next 5 ingredients. Slowly whisk dry ingredients into wet ingredients. With rubber spatula, fold canola oil into batter until all incorporated.
  • 2
    Pour batter into prepared pan and bake for 50 minutes or until a toothpick stuck into the center comes out clean. Cool in pan for 10 minutes, then remove from pan and slice.
  • 3
    To make raspberry sauce, place raspberries and sugar in saucepan and bring to boil. Pour through sieve to remove seeds, Drizzle sauce over cake slices to serve. --- For a quicker method I just melt raspberry jelly and a tad of water.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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