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Grilled Sunny Lemon Pound Cake with Raspberries

A tender lemon loaf packed with fresh raspberries, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 0.5 tsp baking powder
  • 0.25 tsp salt
Wet Ingredients
  • 0.5 cups unsalted butter, softened Use room temperature for best results.
  • 1 cups granulated sugar
  • 3 large eggs Room temperature recommended.
  • 0.25 cups sour cream
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest Fresh zest gives the best flavor.
  • 1 tsp vanilla extract
  • 1 tbsp unsalted butter (for brushing the cake)
For Serving
  • 1 cups fresh raspberries Can substitute with blueberries.
  • 1-2 tbsp powdered sugar (for dusting) Dust just before serving.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy for about 3-4 minutes.
  4. Incorporate the eggs one at a time, beating well after each addition.
  5. Stir in the sour cream, lemon juice, lemon zest, and vanilla extract.
  6. Gradually add the dry flour mixture to the wet ingredients, mixing just until combined.
  7. Pour the batter into the prepared loaf pan and smooth the top.
Baking
  1. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
  2. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Serving
  1. Brush the cooled cake lightly with the 1 tablespoon of unsalted butter.
  2. Top with fresh raspberries and dust with powdered sugar just before serving.
  3. Serve with tea, coffee, or vanilla ice cream.

Notes

Store in an airtight container for up to 2 days at room temperature, or refrigerate for up to 5 days. For longer storage, freeze tightly wrapped for up to 2 months.