Lemony, raspberry pound cake; what more could you want?
As I have said before, a rainy day is one of my favorite days. The day I made this cake it had been raining for two days and I still wasn’t tired of seeing the stuff come down. I love the long thundering sounds that accompany the rain. So what should one do on a rainy day but bake!
This cake recipe is a recipe of my nephew’s wife. Now is she my nephew’s wife or is she my niece-in-law; I just call her Julie and be done with it. In my searching the internet on the proper title I did find out that my nephew’s daughter, Statyn, is my niece once removed. I have always wanted to know what once removed meant; now I know.
My sister has been talking about this pound cake for a few years now and I had it in my head it was a lemon pound cake — wrong. By the time I realized it wasn’t I already knew I was making a lemon raspberry pound cake. So if you want to make her original pound cake, just leave out the lemon zest, juice and raspberries and you have Julie’s Pound Cake recipe.
For the last year when I’ve made something new that I knew would be dangerous to leave around the house I have been taking it to craft circle on Tuesday mornings. This particular morning the cake was gone before the lunch break. Guess someone enjoyed it. Of course I had to sneak a piece before I took it so I could get a couple of pictures.
BLAST FROM THE PAST: Another great lemon dessert, Lemon Meringue Pie and my journey to get it right.
Mix up your batter.
Gently fold in your raspberries.
Grease and flour your bundt pan. I use Crisco. Do not use can spray. Pour your batter into pan and smooth to make level.
After you have cooled the baked cake in the pan for about 10 minutes, turn out onto your serving dish. You can either serve like this or dust with powdered sugar or even make a simple lemon glaze to drizzle on the cake.
Lemon Raspberry Pound Cake
- 2 sticks butter
- 3 cups sugar
- 6 eggs
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 3 cups flour
- 1 cup sour cream
- 2 teaspoons vanilla
- zest of 2 lemons
- juice of 2 lemons
- 1 1/2- 2 c. fresh raspberries I used some I had frozen
- Cream the butter and sugar for 5 minutes. Add eggs, one at a time. Mix dry ingredients. Mix the lemon zest and juice with the sour cream. Add the dry ingredients alternating with sour cream mixture. Beat well. Gently fold in the raspberries. Pour into greased and floured bundt pan. Bake at 325 for 1 hour 15 minutes. (Mine took more like 1 hr. 20-25 minutes to get done.)