Lemon Raspberry Pound Cake (Print Version)
Buttery cake with bright lemon and raspberry swirl, finished with a sweet-tart lemon glaze. Moist, rich, irresistibly soft.
# Ingredients:
→ For the Lemon Pound Cake
01 -
3 sticks (339g) unsalted butter, softened
02 -
3 cups (600g) sugar
03 -
5 large eggs, room temperature
04 -
3 cups (342g) cake flour
05 -
½ teaspoon (2g) baking powder
06 -
½ teaspoon salt
07 -
Zest of 1 lemon
08 -
3 teaspoons (12g) lemon extract
09 -
3 tablespoons (42g) lemon juice
10 -
1 cup (235g) buttermilk
→ For the Raspberry Swirl
11 -
⅓ cup (90g) seedless raspberry jam
12 -
Optional: ½ teaspoon (2g) raspberry extract or 1 teaspoon raspberry Jell-O powder
→ For the Lemon Glaze
13 -
2 cups powdered sugar, sifted
14 -
½ teaspoon lemon extract or lemon juice
15 -
Pinch of salt
16 -
Milk to reach desired consistency
→ Optional Garnish
17 -
Small, thin lemon wedges
18 -
Fresh raspberries
# Steps:
01 -
Grease and flour a tube pan or bundt pan. Preheat oven to 325°F (165°C).
02 -
In a separate bowl, whisk cake flour, salt, and baking powder for 30 seconds to combine. Set aside.
03 -
Cream softened butter using a mixer with a paddle attachment on medium speed until smooth. Gradually add sugar and mix until light and fluffy, about 3 to 5 minutes.
04 -
Add eggs one at a time, mixing after each addition until the yellow yolk is fully blended.
05 -
In a small bowl, mix buttermilk, lemon juice, lemon extract, and lemon zest.
06 -
With the mixer on low speed, alternately add the flour mixture and buttermilk mixture, beginning and ending with the dry ingredients. Perform three additions of the flour mixture and two of the buttermilk mixture. Mix until just combined.
07 -
Scoop one cup of the lemon batter into a small bowl. Stir the raspberry jam until smooth and mix into the batter. Optionally, add raspberry extract or Jell-O powder. You may also add pink or red coloring gel for a vibrant appearance.
08 -
Alternate layers of lemon batter and raspberry batter in the prepared pan. For example, start with a layer of about three cups of lemon batter, smooth the top, then add half the raspberry batter. Continue layering, ending with lemon batter. Use a knife to gently swirl the layers—avoid overmixing to maintain the effect.
09 -
Bake at 325°F (165°C) for 60-70 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs attached. If the top darkens too quickly, cover loosely with aluminum foil.
10 -
Cool in the pan on a wire rack for about 10 minutes before turning out onto a cake plate or pedestal.
11 -
Combine all glaze ingredients and stir until smooth. To adjust thickness, add milk incrementally if too thick, or powdered sugar if too thin. Drizzle the glaze over the cooled cake or pipe for more control.
12 -
Store at room temperature in an airtight container, cake dome, or sealed bakery box.
# Notes and Tips:
01 -
Warm eggs in a bowl of warm water if you're short on time.