why make this recipe
This cake brings bright lemon flavor and fresh raspberries to a simple loaf. It tastes fresh and looks pretty. If you like easy cakes with fruit, try this other idea for a different flavor: banana cake with brown butter icing.
introduction
Grilled Sunny Lemon Pound Cake with Raspberries is a tender lemon loaf with a light tang. The raspberries add a fresh sweet note. You can serve it for a small party or a quiet treat at home. For a full dinner idea, pair with a rich main like filet mignon with grilled shrimp lobster sauce.
how to make Grilled Sunny Lemon Pound Cake with Raspberries Recipe
Ingredients :
1 1/2 cups all-purpose flour, 1/2 tsp baking powder, 1/4 tsp salt, 1/2 cup unsalted butter, softened, 1 cup granulated sugar, 3 large eggs, 1/4 cup sour cream, 2 tbsp fresh lemon juice, 1 tbsp lemon zest, 1 tsp vanilla extract, 1 tbsp unsalted butter (for brushing the cake), 1 cup fresh raspberries, 1-2 tbsp powdered sugar (for dusting)
Directions :
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper to prevent sticking. In a medium bowl, whisk together all-purpose flour, baking powder, and salt. Set this aside for later to evenly distribute the leavening agents and salt. In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. This aerates the batter to help give the cake a tender crumb. Incorporate the eggs one at a time, beating well after each addition to ensure thorough mixing and a smooth batter. Stir in the sour cream, fresh lemon juice, lemon zest, and vanilla extract. These add moisture and bright citrus flavor while enhancing the cake’s richness. Gradually add the dry flour mixture to the wet ingredients, mixing just until combined. Avoid overmixing to keep the cake tender and prevent toughness. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean. This ensures the cake is fully cooked through. Let the cake cool in the pan for 10 minutes to slightly firm up, then transfer it to a wire rack to cool completely, preventing sogginess and allowing easy slicing. Brush the cooled cake lightly with the 1 tablespoon of unsalted butter for a glossy finish. Top with fresh raspberries and dust with powdered sugar just before serving for a beautiful presentation and sweet, fruity contrast.
This bright cake also pairs well with light fish dishes like lemon garlic butter cod with crispy skin.
how to serve Grilled Sunny Lemon Pound Cake with Raspberries Recipe
Slice the cake with a sharp knife. Brush each slice with a little melted butter if you want shine. Add fresh raspberries on top and dust with powdered sugar. Serve with tea, coffee, or a scoop of vanilla ice cream. For a lemon-themed meal, serve after a light main such as lemon garlic chicken bites with creamy fettuccine parmesan alfredo.
how to store Grilled Sunny Lemon Pound Cake with Raspberries Recipe
Cover the cake with plastic wrap or store in an airtight container. Keep it at room temperature for 2 days. For longer storage, refrigerate up to 5 days. To freeze, wrap tightly in plastic and foil and freeze up to 2 months. Thaw in the fridge or at room temperature before serving.
tips to make Grilled Sunny Lemon Pound Cake with Raspberries Recipe
Use room temperature eggs and butter to help the batter mix well. Do not overmix after adding flour. Check the cake at 55 minutes with a toothpick. If top browns too fast, cover with foil. Fresh lemon zest gives the best flavor. If you like, serve warm with a spoon of whipped cream. For more simple lemon recipes and ideas, see garlic butter chicken with lemon parmesan linguine.
variation (if any)
- Add 1 tsp poppy seeds to the batter for texture.
- Use blueberries instead of raspberries.
- Make a lemon glaze with powdered sugar and lemon juice and spoon over the cooled cake.
- Add 1/2 tsp almond extract with the vanilla for a nutty note.
FAQs
Q: Can I use frozen raspberries?
A: Yes. Thaw and drain them well before placing on the cake to avoid extra juice.
Q: Can I make this in a bundt pan?
A: Yes. Reduce bake time and check for doneness earlier, as bake times vary by pan.
Q: Can I use Greek yogurt instead of sour cream?
A: Yes. Use plain Greek yogurt in the same amount for similar moisture.
Q: How do I prevent raspberries from sinking?
A: Gently press raspberries on top after baking, or toss them very lightly in flour before adding to batter.
Conclusion
For a quick store-bought option that fits this lemon theme, consider the Sunny Lemon Pound Cake & Icing Mix – Tastefully Simple.
Grilled Sunny Lemon Pound Cake with Raspberries
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy for about 3-4 minutes.
- Incorporate the eggs one at a time, beating well after each addition.
- Stir in the sour cream, lemon juice, lemon zest, and vanilla extract.
- Gradually add the dry flour mixture to the wet ingredients, mixing just until combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Brush the cooled cake lightly with the 1 tablespoon of unsalted butter.
- Top with fresh raspberries and dust with powdered sugar just before serving.
- Serve with tea, coffee, or vanilla ice cream.