Lemon Raspberry Pound Cake

This Lemon Raspberry Pound Cake brings together rich, buttery flavor with tart lemon and bright raspberry swirled throughout a soft, moist crumb. It is impressive enough for celebrations but easy enough to bake on a weekend. Each bite delivers a perfect balance of sweet, tangy, and fresh flavors that taste like spring, no matter the season.

The first time I made this cake I was surprised how the lemon and raspberry combined so perfectly. It has become my go-to bake for family birthdays and potlucks and I always come home with an empty plate.

Ingredients

• Unsalted butter: Use high quality for the richest flavor and soft texture
• Sugar: Essential for sweetness and helps with moist texture
• Large eggs: Provides structure and richness room temperature eggs mix in more easily
• Cake flour: Gives a fine tender crumb and is best for pound cakes
• Baking powder: Lifts the batter just enough for a light yet sturdy bite
• Salt: Balances the sweetness and brightens all the flavors
• Lemon zest and lemon juice: Fresh lemons are best for flavor and aroma
• Lemon extract: Adds depth and a strong punch of lemon flavor choose a lively fresh-smelling bottle
• Buttermilk: Ensures a tender cake with a subtle tang use whole buttermilk for richness
• Seedless raspberry jam: For juicy swirls throughout the cake stir until glossy and smooth
• Raspberry flavoring: Raspberry extract or Jell-o powder boosts berry notes optional but great if using out-of-season preserves
• Powdered sugar: For a silky glaze always sift for smooth results
• Milk: To thin the glaze add a teaspoon at a time until just pourable use whole milk for the best consistency
• Small fresh raspberries and thin lemon wedges: For garnish optional but beautiful and festive

Step-by-Step Instructions

Pan Prep:

Grease and flour your tube or bundt pan covering every crevice so the cake releases easily

Mix the Dry Ingredients:

In a bowl whisk together the cake flour salt and baking powder for at least 30 seconds to evenly distribute everything

Cream the Butter and Sugar:

Beat softened butter on medium until smooth and creamy then slowly add sugar and whip until fluffy and almost white about 4 minutes for the best texture and rise

Mix in Eggs:

Add eggs one at a time mixing until each yolk is fully incorporated to prevent curdling

Combine Wet Ingredients:

In a small cup blend buttermilk lemon juice lemon extract and lemon zest for an ultra-bright citrus note

Alternate Mixing:

Add flour mixture and buttermilk mixture to the batter in several parts always starting and ending with the dry mix This keeps the cake tender and avoids overmixing

Prepare Raspberry Batter:

Take out one cup of the finished lemon batter Gently blend in smooth raspberry jam and your raspberry flavoring for a vibrant colored swirl

Layer and Swirl:

Add alternating scoops of lemon and raspberry batters to the pan Use a few gentle passes of a knife to create the classic swirl pattern but avoid over mixing the colors

Bake:

Bake in a preheated 325 degree oven for 60 to 70 minutes inserting a toothpick to check for moist crumbs not wet batter Cover loosely with foil if the top browns too early

Cool the Cake:

Let the cake cool in the pan for 10 minutes for easy release then tip carefully onto a wire rack to finish cooling before glazing

Lemon Glaze:

Mix sifted powdered sugar with lemon extract a pinch of salt and a little milk until smooth and pourable Adjust consistency by adding more milk or more sugar as needed

Finish and Garnish:

Drizzle or pipe glaze over the completely cooled cake Top with fresh raspberries and tiny lemon wedges for a burst of color and flavor

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I absolutely love the way the fresh lemon scent fills the kitchen every time I zest a lemon for this cake It reminds me of my grandmother grating lemons for her Sunday tea cakes and makes baking this recipe feel extra special

Storage Tips

Keep leftover cake at room temperature under a cake dome in an airtight container or bakery box for up to three days For longer storage freeze in tightly wrapped slices or as a whole cake for up to two months Thaw at room temperature and refresh with a quick drizzle of extra glaze if desired

Ingredient Substitutions

If you are out of buttermilk use whole milk mixed with a teaspoon of lemon juice and let it stand for five minutes before using Greek yogurt thinned with a little milk also works If raspberry jam is not available you can mash fresh raspberries with a spoonful of sugar and strain out the seeds for a homemade swirl

Serving Suggestions

This cake is just as lovely by itself as with whipped cream and extra berries Serve it as a brunch showstopper with coffee or pack thin slices for a sweet lunchbox treat It looks especially festive when decorated with candied lemon slices for a party

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Cultural Notes

Pound cake has been a classic American dessert for generations Usually flavored simply with vanilla or almond adding fresh citrus and fruit preserves gives a modern seasonal twist The pink raspberry swirl delights kids and adults alike making it a favorite at family gatherings

Recipe FAQs

→ How do I ensure the cake texture is moist and tender?

Use room temperature butter and eggs, and don’t overmix the batter. Buttermilk and fresh lemon juice also help keep the crumb soft.

→ Can I substitute the raspberry jam with fresh raspberries?

Yes! Lightly mash fresh raspberries and fold them into the reserved batter, but note the swirl may be less defined compared to jam.

→ What is the benefit of using cake flour?

Cake flour yields a finer, more delicate crumb than all-purpose flour, contributing to the cake’s soft texture.

→ How do I prevent the glaze from becoming too runny?

Add milk gradually and sift your powdered sugar. Adjust with more sugar or milk as needed until the glaze coats the back of a spoon.

→ What’s the best way to swirl the raspberry layer?

Alternate dollops of lemon and raspberry batters, then use a knife to gently swirl without over-mixing. This creates a marbled effect.

→ How should I store leftovers?

Keep cake covered at room temperature in an airtight container for up to 3 days, or refrigerate for longer freshness.