RASPBERRY LEMON POUND CAKE

Mornings just got a little brighter, thanks to this delectably sweet Raspberry Lemon Pound Cake. Just the thing to serve with your morning cup of joe, this recipe features buttery pound cake, fresh juicy raspberries and tart lemon zest. It really is a perfect slice of spring!

Ingredients
Pound Cake

• 1 cup fresh or frozen raspberries
• 2 teaspoons corn starch
• 1 cup unsalted butter room temperature
• 1 cup granulated sugar
• 2 large eggs room temperature
• 1 tablespoon lemon juice
• 1 tablespoon lemon zest
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2/3 cup sour cream
• 1 cup fresh or frozen raspberries plus more for garnish

Glaze

• 1 cup powdered sugar
• 1 tablespoon lemon juice

Instructions

1. Preheat oven to 350 degrees and line a loaf pan with parchment paper and spray with cooking spray.
2. In a small bowl, toss raspberries with corn starch; set aside.
3. In the bowl of your mixer, cream together butter and sugar until light and fluffy, about 3 minutes.
4. Add eggs, one at a time, mixing throughly before next addition.
5. Beat in the lemon juice and zest.
6. For full instructions : theseasidebaker.com

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