Okay, you guys — can we speak about this raspberry pound cake for a second?! 🍋🫐 As a result of I’m completely OBSESSED and I want everybody to make this instantly. We’re speaking a buttery pound cake loaded with plump entire raspberries, swirled with probably the most dreamy lemon cream sauce you’ve ever tasted. It’s the final word recent berry pound cake scenario, and actually? It belongs on the prime of my record. This raspberry pound cake recipe delivers that attractive tight crumb, golden crust, and a young crumb inside that makes you shut your eyes and sigh. It’s giving summer season, it’s giving magnificence, it’s giving “I undoubtedly made this from scratch.”

Why This Raspberry Pound Cake Recipe Works

This recipe leans on the traditional method — a pound of butter, a pound of sugar, a pound of eggs, and a pound of flour — however we’re making it a lot extra thrilling. Utilizing cake flour as a substitute of all-purpose flour provides you that impossibly delicate, moist cake texture we’re all chasing. The cream cheese folded proper into the mixer bowl provides richness and tang, whereas loads of recent lemon zest wakes every part up. Candy raspberries are the star right here, and utilizing recent raspberries (not frozen!) is actually one of the simplest ways to maintain your batter from getting too moist. A little bit little bit of almond extract? Chef’s kiss. 😍

The Components You’ll Want

Seize your easy elements — this can be a creamy scratch scenario, not a cake combine shortcut! You’ll want room temperature butter and cream cheese (critically, don’t skip that step), massive eggs plus egg yolks for additional richness, heavy cream, lemon juice, vanilla extract, lemon extract, and cake flour. For the swirl sauce, we’re mixing egg whites, lemon bitter cream batter vibes, and a bit of raspberry jam for that attractive shade. Line your ready loaf pan with criss-cross parchment paper so nothing sticks — or use a 12-14 cup bundt pan when you’re feeling fancy! And when you love lemon bakes, take a look at our greatest lemon dessert recipes for extra citrus inspiration. 🍋

The best way to Make the Good Raspberry Swirl Pound Cake

Begin by beating butter and sugar within the bowl of a stand mixer (or use an electrical hand mixer!) on medium velocity till fluffy. Add your massive eggs separately, then combine in vanilla extract, almond extract, and lemon juice. In a separate massive bowl, whisk collectively your dry elements — objective flour, baking powder, and salt. In a small bowl, mix your raspberry sauce, and in a medium bowl, stir your raspberry jam with recent berries. Pour batter into your loaf tin, drop spoonfuls of raspberry jam combination over the remainder of the batter, then swirl! For bake time, roughly 60-65 minutes at 325°F is your great spot to start out. Let cake cool on a wire rack utterly. 🙌

The Lemon Cream Swirl Sauce — Oh My Coronary heart

Be nonetheless my coronary heart — this sauce is every part!! Utilizing an electrical mixer on low velocity, beat cream cheese, heavy cream, lemon juice, and a rubber spatula-scrape of lemon zest into one thing resembling pure magic. Consider it as a drizzle of thick lemon icing meets silky cream — like this simple icing recipe however dreamier. Warmth your raspberry sauce individually in a small saucepan over medium warmth till thickened, then swirl each sauces collectively over pound cake slices. White chocolate shavings on prime = completely unhinged in one of the simplest ways. The scrumptious lemon raspberry pound cake taste combo is genuinely ridiculous. 😭❤️

Suggestions for the Finest Outcomes Each Single Time

Okay, a couple of professional strikes out of your favourite novice baker (that’s me, hello 👋). Pat your recent raspberries dry with a paper towel earlier than folding them into the cake batter — that is the quickest technique to forestall sinking. Use a mixing bowl and electrical mixer on excessive velocity solely when whipping your cream, then drop again to medium velocity for the cake batter. Retailer leftovers in an hermetic container for as much as 4 days. This raspberry lemon pound cake can also be a wonderful technique to reap the benefits of seasonal fruits in the summertime months! And actually, the common-or-garden pound cake has by no means seemed so fancy. Serve alongside a cup of espresso and good luck consuming only one slice. 🤷‍♀️

Extra Berry Recipes You’ll Completely Love

For those who’re in a baking temper (identical, all the time), you HAVE to discover extra berry magic! These Raspberry Lemon Mini Bundt Muffins are principally the lemon raspberry bundt cake recipe of your desires in lovely miniature type. Or do this Razzleberry Pie for the final word recent berry pound cake vibes in pie type! And for extra pound cake recipes, that Starbucks Pumpkin Bread Recipe is a very long time reader favourite. The raspberry swirl pound cake is ideal for gifting, brunching, or consuming solo over the sink. I actually can’t even. Make this NOW — it’s a must to make this! ⭐ Depart a star score under! 🍓

Raspberry Pound Cake Recipe

Yield:
10 Servings

Prep Time:
45 minutes

Prepare dinner Time:
half-hour

Cooling Time:
1 hour quarter-hour

Complete Time:
2 hours half-hour

This traditional pound cake is dense, buttery, and golden with a crisp prime, folded with recent raspberries for a burst of tart sweetness in each chew. Completed with a shiny lemon glaze, it is elegant sufficient for a cocktail party but easy sufficient for a relaxed weekend bake.

Components

For the Cake

• 1 ½ cups (3 sticks) unsalted butter, softened to room temperature
• 2 ½ cups all-purpose flour, plus 1 tablespoon for coating raspberries
• 2 cups granulated sugar
• 5 massive eggs, room temperature
• 1 cup bitter cream, room temperature
• 2 teaspoons pure vanilla extract
• 1 teaspoon lemon zest
• 1 teaspoon baking powder
• ½ teaspoon fantastic sea salt
• 1 ½ cups recent raspberries (frozen raspberries work too — don’t thaw earlier than utilizing)

For the Lemon Glaze (Optionally available however Really useful)

• 1 cup powdered sugar, sifted
• 2 tablespoons recent lemon juice
• 1 teaspoon milk, as wanted for consistency

Directions

1. Preheat your oven to 325°F (165°C). Generously grease a 10-inch Bundt pan or tube pan with butter or nonstick spray, mud evenly with flour, and faucet out any extra.
2. In a medium bowl, whisk collectively 2½ cups of flour, baking powder, and salt. Put aside.
3. In a stand mixer fitted with the paddle attachment, beat the softened butter on medium velocity for about 2 minutes till mild and creamy. Add the granulated sugar and beat for 4 to five minutes, scraping down the perimeters as wanted, till pale and fluffy.
4. Add the eggs separately, beating properly after every addition.
5. Combine within the vanilla extract and lemon zest till mixed.
6. With the mixer on low, add the flour combination in three additions, alternating with the bitter cream in two additions (flour, bitter cream, flour, bitter cream, flour). Combine simply till every addition is integrated — don’t overmix.
7. Toss the raspberries within the reserved 1 tablespoon of flour, then gently fold them into the batter with a rubber spatula.
8. Spoon the batter into the ready pan, easy the highest, and faucet the pan on the counter to launch air bubbles. Bake for 65 to 75 minutes, or till a skewer inserted within the heart comes out clear.
9. Cool the cake within the pan on a wire rack for 15 to twenty minutes, then invert onto the rack and funky utterly, at the least 1 hour.
10. Whisk collectively the powdered sugar and lemon juice till easy, including milk a couple of drops at a time if wanted. Drizzle the glaze over the cooled cake and let it set for 10 minutes earlier than slicing.

Notes

Room temperature butter, eggs, and bitter cream are important for a easy batter and even crumb — take them out 30 to 45 minutes earlier than baking. Keep away from overmixing as soon as the flour is added to maintain the cake tender. Begin checking for doneness on the 60-minute mark and tent loosely with foil if the highest is browning too shortly. Frozen raspberries can be utilized straight from the freezer with out thawing. Retailer tightly wrapped at room temperature for as much as 3 days, refrigerated for as much as 5 days, or freeze particular person slices for as much as 2 months.