Lemon And Raspberry Pound Cake Recipes

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POUNDCAKE FILLED WITH FRESH RASPBERRIES



Poundcake Filled With Fresh Raspberries image

From the outside, this looks like your standard, run-of-the mill poundcake. But slice into it, and you'll discover a ruby-red row of raspberries nestled into the sour cream-lemon cake. It's light yet moist, and the perfect end to a warm-weather meal. Serve with a dollop of whipped cream or Greek yogurt.

Provided by Molly O'Neill

Categories     cakes, dessert

Time 1h40m

Yield 8 servings

Number Of Ingredients 11

1/2 cup unsalted butter, at room temperature, plus additional for greasing pan
1 1/4 cups sugar
1 1/2 teaspoons grated lemon zest
3 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour, plus additional for pan
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup sour cream
2 cups fresh raspberries

Steps:

  • Preheat oven to 350 degrees. Line a 9-inch loaf pan with parchment paper then butter and flour it. Using an electric mixer, cream together the butter and sugar until light. Mix in the lemon zest. Add the eggs, one at a time, mixing until light and fluffy. Mix in the vanilla.
  • Sift together the flour, baking soda, baking powder and salt. Add the dry ingredients to the batter alternately with the sour cream, mixing just to combine. Spread half of the batter in the prepared pan. Cover with the raspberries. Top with the remaining batter, smoothing out the top.
  • Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour and 20 minutes. Place on a rack to cool. Turn the cake out of the pan and dust the top with powdered sugar. Cut into slices and serve.

Nutrition Facts : @context http, Calories 423, UnsaturatedFat 6 grams, Carbohydrate 60 grams, Fat 18 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 10 grams, Sodium 309 milligrams, Sugar 33 grams, TransFat 0 grams

LEMON-RASPBERRY POUND CAKE



Lemon-Raspberry Pound Cake image

Make and share this Lemon-Raspberry Pound Cake recipe from Food.com.

Provided by Audrey M

Categories     Dessert

Time 2h

Yield 16 serving(s)

Number Of Ingredients 12

1 1/4 cups seedless raspberry jam
1 1/2 cups whipping cream
3 tablespoons raspberry liqueur
1/2 cup seedless raspberry jam
2 cups butter or 2 cups margarine, softened
2 1/2 cups sugar
8 eggs
3 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon fresh lemon juice
1 1/2 teaspoons lemon extract

Steps:

  • Over medium heat, melt jam in a small saucepan.
  • Once melted, remove from heat and slowly whisk in whipping cream then raspberry liqueur.
  • Place sauce in an airtight container and chill.
  • Preheat oven to 325 degrees.
  • In a small mixing bowl, add 1/2 cup seedless raspberry jam and with an electric mixer blend until smooth; set aside.
  • In a large mixing bowl, cream toether butter and suger.
  • Slowly add one egg at a time.
  • Beating well after each egg is added.
  • In a sifter, combine flour, baking powder and salt.
  • Sift into a medium mixing bowl.
  • Now add dry ingredients to creamed butter mixture.
  • Beat with a mixer until well blended.
  • Beat in lemon juice and lemon extract.
  • Grease a 10 inch tube pan with removable bottom.
  • Pour in half of cake batter.
  • With a spoon, place half of the jam on top of batter.
  • Do this one more time with remaining batter and jam.
  • Gently swirl the batter with a butter knife by pulling up and folding over.
  • Don't go over board.
  • Bale for i hour and 25 minutes to 1 hour and 40 minutes.
  • Check cake for doneness by insterting a toothpick in center of cake.
  • If it comes out clean, the cake is done.
  • Cool cake in pan for 15 minutes.
  • Slowly run a butter knife around edge of cake and then remove from pan.
  • Don't take off bottom yet until cake is cooled completely.
  • Before serving, place about 2 Tablespoons of the raspberry sauce on dessert plate topped with a slice of cake.

Nutrition Facts : Calories 629.1, Fat 34, SaturatedFat 20.5, Cholesterol 197.3, Sodium 266.3, Carbohydrate 75.7, Fiber 1.1, Sugar 48.5, Protein 6.6

LEMON RASPBERRY CAKES



Lemon Raspberry Cakes image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h15m

Yield 18 cakes

Number Of Ingredients 8

Nonstick baking spray, for the pans
One 15.25-ounce box lemon cake mix
1/2 cup vegetable oil
3 large eggs
2 cups powdered sugar
Splash of milk
2 tablespoons raspberry preserves
2 lemons

Steps:

  • For the cakes: Grease 18 mini Bundt pan cavities with the baking spray.
  • Prepare the cake mix with the vegetable oil, eggs and 1 cup water according to the package instructions. Divide the batter among the cavities of the mini Bundt pans. Bake until cooked through, 20 to 22 minutes. Remove from the oven and let cool for about 30 minutes, then flip them out of the pans.
  • Make the icing: Whisk together the powdered sugar and milk in a bowl until very thick but still pourable. Fold in the raspberry preserves.
  • Pour a tablespoon of icing over each of the cakes, letting it drip down the sides. Zest the lemons over the cakes.

RASPBERRY LEMON LAYER CAKE



Raspberry Lemon Layer Cake image

Cooking is my best and biggest hobby - trying recipes with different flavor combinations like pound cake with lemon curd and raspberries. - Janice Baker, London, Kentucky

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 6 servings.

Number Of Ingredients 6

1-1/2 cups heavy whipping cream
3 tablespoons confectioners' sugar
3 tablespoons orange juice
1 loaf (10-3/4 ounces) frozen pound cake, thawed
1 jar (10 ounces) lemon curd
2-1/2 cups fresh raspberries

Steps:

  • In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and orange juice; beat until stiff peaks form. Using a long serrated knife, cut cake horizontally into three layers., Place bottom cake layer on a serving plate; spread with about 1/3 cup lemon curd. Top with 1 cup raspberries and 1/3 cup cream mixture; repeat layers. Replace cake top; spread with remaining lemon curd., Frost top and sides of cake with remaining cream mixture. Top with remaining raspberries; refrigerate until serving.

Nutrition Facts : Calories 605 calories, Fat 33g fat (20g saturated fat), Cholesterol 190mg cholesterol, Sodium 243mg sodium, Carbohydrate 71g carbohydrate (51g sugars, Fiber 4g fiber), Protein 5g protein.

RASPBERRY LEMON CAKE



Raspberry Lemon Cake image

Want a change from chocolate cake? Try this elegant lemon cake...it's packed with refreshing lemon flavor, from the cake to the homemade lemon curd and creamy frosting. It won a blue-ribbon at an Alaska State Fair and it's definitely a winner with me.-Shirley Warren, Thiensville, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 12 servings.

Number Of Ingredients 30

3 large eggs
3/4 cup sugar
1/2 cup lemon juice
1/4 cup butter, cubed
1 tablespoon grated lemon zest
CAKE:
1 package (3 ounces) lemon gelatin
1/2 cup boiling water
1/2 cup butter, softened
1/2 cup canola oil
1-3/4 cups sugar, divided
4 large eggs, room temperature
1/2 cup lemon juice
4 teaspoons grated lemon zest
1 teaspoon lemon extract
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup evaporated milk
3/4 cup thawed lemonade concentrate
FROSTING:
6 ounces cream cheese, softened
6 tablespoons butter, softened
3-3/4 to 4 cups confectioners' sugar
4-1/2 teaspoons lemon juice
1-1/2 teaspoons grated lemon zest
3/4 teaspoon vanilla extract
3/4 cup seedless raspberry jam
Fresh raspberries, optional

Steps:

  • For lemon curd, in a heavy saucepan, beat eggs and sugar. Stir in the lemon juice, butter and lemon zest. Cook and stir over medium-low heat for 15 minutes or until mixture is thickened and reaches 160°. Cool for 10 minutes. Cover and chill for 1-1/2 hours or until thickened., For cake, preheat oven to 350°. In a small bowl, dissolve gelatin in boiling water; set aside to cool., In a large bowl, cream beat butter, oil and 1-1/2 cups sugar until blended, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in gelatin mixture, lemon juice, lemon zest and extracts. Combine flour, baking powder and salt; add to the butter mixture alternately with milk, beating well after each addition., Pour into three greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes., In a microwave-safe bowl, combine lemonade concentrate and remaining sugar. Microwave, uncovered, on high for 2 minutes or until sugar is dissolved, stirring occasionally. Poke holes in warm cakes with a fork; pour lemonade mixture over cakes. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar, lemon juice, lemon zest and vanilla; beat until blended., To assemble, place one cake layer on a serving plate; spread with 6 tablespoons raspberry jam. Repeat. Top with remaining cake layer. Spread about 1/2 cup lemon curd over top of cake (save remaining curd for another use)., Spread frosting over sides of cake and pipe a shell border along the top and bottom edges. Garnish with raspberries if desired. Chill 1 hour.

Nutrition Facts : Calories 792 calories, Fat 32g fat (15g saturated fat), Cholesterol 148mg cholesterol, Sodium 386mg sodium, Carbohydrate 122g carbohydrate (97g sugars, Fiber 1g fiber), Protein 8g protein.

WEIGHT WATCHERS LEMON-RASPBERRY POUND CAKE



Weight Watchers Lemon-Raspberry Pound Cake image

Make and share this Weight Watchers Lemon-Raspberry Pound Cake recipe from Food.com.

Provided by CookingONTheSide

Categories     Dessert

Time 1h40m

Yield 12 serving(s)

Number Of Ingredients 12

2 cups all-purpose flour
2 grated lemons, zest of
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground allspice
6 tablespoons unsalted butter, softened
1 teaspoon vanilla
1 1/4 cups granulated sugar
2/3 cup egg substitute
1/2 cup light sour cream, room temperature
1 cup fresh raspberry

Steps:

  • Preheat oven to 350 degrees. Spray 4 1/2 x 8 1/2 inch loaf pan with nonstick spray.
  • Whisk 2 cups flour, grated zest of lemons, baking powder, baking soda and salt and ground allspice in bowl.
  • With electric mixer on medium speed, beat softened butter and vanilla 1 minute.
  • Gradually add sugar and beat until light and fluffy, 4 minutes.
  • At low speed, gradually beat in 2/3 cup egg substitute.
  • Alternately add flour mixture and 1/2 cup light sour cream, beginning and ending with flour mixture, and beating just until blended.
  • Gently fold in fresh raspberries.
  • Scrape batter into pan; spread evenly.
  • Bake until toothpick inserted into center comes out clean, 1 hour, 10 minutes.
  • Cool in pan on rack 10 minutes.
  • Remove cake from pan and cool completely on rack.

Nutrition Facts : Calories 233.6, Fat 7, SaturatedFat 4.3, Cholesterol 18.6, Sodium 214.5, Carbohydrate 39.1, Fiber 1.2, Sugar 21.6, Protein 4

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