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Lemon raspberry cake with fresh fruit
Refreshing lemon raspberry cake with whipped cream garnish

Lemon Raspberry Pound Cake

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Cakes and Desserts
Lemon and raspberry are a classic duo: bright lemon acids amplify the fruity, slightly tart aroma of raspberries. In this cake, the base is dense and buttery—a 'pound cake' style—that supports the juicy fruit without becoming soggy. It's rich, not airy like a sponge, but perfectly balanced.
🕒 Prep Time 35 mins
🍳 Cook Time 40 mins
⌛ Total Time 2 hrs 45 mins
🍽️ Servings 10 servings
🔥 Calories 345 kcal
🌍 Cuisine Contemporary Pastry

Ingredients

Equipment Needed

  • Sifter
  • Mixer
  • Cake pan (9-inch)
  • Spatula

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Preheat oven to 350°F (180°C). Butter and flour the pan. Zest lemons and squeeze juice.

Tip: Mise en place (prep) is the secret to stress-free baking.
2 ✓

Cream softened butter with granulated sugar and lemon zest until fluffy (about 5 mins).

Tip: The friction of the sugar releases the lemon oils for intense flavor.
3 ✓

Add eggs one by one, mixing thoroughly after each.

Tip: Adding one by one maintains the emulsion.
4 ✓

Sift together flour, salt, and baking powder. Mix into the butter base alternately with the milk and about 3 tbsp lemon juice.

Tip: Lemon acidity reacts with baking powder and milk (like buttermilk), creating a tender crumb.
5 ✓

Spread batter into pan. Top with half the raspberries, pressing them in slightly.

Tip: Don't mix berries into the batter to avoid crushing and staining.
6 ✓

Bake for 35-40 minutes (toothpick test). Cool completely.

Tip: Batter around fruit cooks slowest, check those spots!
7 ✓

Whip heavy cream with powdered sugar and vanilla. Spread over cake.

Tip: Cold cream holds air best.
8 ✓

Garnish with remaining raspberries and lemon zest. Chill 1-2 hours before serving.

Tip: Fresh raspberry acidity balances the sweet cream.

Recipe FAQ

The raspberries sank to the bottom.
This happens with thinner batters. Toss the berries in a little flour before adding to give them 'grip'.
It's too sour.
Fruit sugar content varies. Taste the batter (if you dare) and adjust sugar if needed!

Ingredients

  • 2 cups All-Purpose Flour
  • 1 cup Granulated Sugar
  • 2/3 cup Unsalted Butter (softened)
  • 3 large Eggs
  • 1/2 cup Milk
  • 2 1/2 tsp Baking Powder
  • 2 whole Lemons (zest and juice)
  • 1 1/2 cups Fresh Raspberries
  • 3/4 cup Powdered Sugar
  • 1 cup Heavy Cream (cold)
  • 1 tsp Vanilla Extract
  • 1 pinch Salt