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Lemon Raspberry Pound Cake

(aka Julie's Pound Cake)

Ingredients

  • 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

Instructions

  1. 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.)