Raspberry Lemon Pound Cake

Raspberry Lemon Pound Cake


1 cup fresh or frozen raspberries

2 teaspoons cornstarch

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

½ teaspoon baking soda

½ teaspoon salt

⅔ cup sour cream

Preheat oven to 350°F and line a loaf pan with parchment paper, then spray with cooking spray.

In a small bowl, toss raspberries with cornstarch; set aside.

In a mixing bowl, cream together butter and sugar until light and fluffy, about 3 minutes.

Add eggs one at a time, mixing thoroughly before the next addition. Beat in the lemon juice and zest.

In a separate bowl, combine flour, baking soda, and salt.

Alternately add the dry flour mixture and the sour cream to the butter mixture, mixing until just combined.

Gently stir in raspberries.
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