Raspberry Lemon Pound Cake
Fresh raspberries and a lemon glaze brighten up this simple loaf.
Ingredients
Pound Cake
1 1/2 c. all-purpose flour
1/4 tsp. baking soda
1/4 tsp. salt
1 c. granulated sugar
1/2 c. (1 stick) butter, softened
4 oz. cream cheese, softened
1 tsp. grated lemon zest
3 large eggs, room temperature
2 tsp. vanilla extract
1 (6-oz.) container raspberries
Glaze
1/2 c. confectioners' sugar
5 tbsp. heavy cream
1 tbsp. seedless raspberry jam
Directions
Ingredients
Pound Cake
1 1/2 c. all-purpose flour
1/4 tsp. baking soda
1/4 tsp. salt
1 c. granulated sugar
1/2 c. (1 stick) butter, softened
4 oz. cream cheese, softened
1 tsp. grated lemon zest
3 large eggs, room temperature
2 tsp. vanilla extract
1 (6-oz.) container raspberries
Glaze
1/2 c. confectioners' sugar
5 tbsp. heavy cream
1 tbsp. seedless raspberry jam
Directions
- Make the Cake: Preheat oven to 325 degrees F. Grease and lightly flour 8 1⁄2"-x-4 1⁄2" loaf pan.
- In a large bowl, whisk together flour, baking soda, and salt. In a second bowl, with mixer on medium speed, beat sugar, butter, cream cheese, and lemon zest until smooth. Beat in eggs, one at a time, scraping side of bowl as needed and beat in vanilla. In two batches, beat in flour mixture until just combined. Fold in raspberries with a spatula.
- For full instructions please see : www.goodhousekeeping.com
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