Lemon Raspberry Pound Cake Recipes

RASPBERRY LEMON LAYER CAKE

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.

RASPBERRY SWIRL POUND CAKE

Steps:

• Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, salt and baking powder; add to creamed mixture alternately with milk, beating after each addition just until combined., Remove 2-1/3 cups batter to a small bowl; stir in preserves until blended. Pour half of the plain batter into prepared pan, spreading evenly. Top with raspberry batter, then remaining plain batter. Cut through batter with a knife to swirl., Bake 1 to 1-1/4 hours or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar. If desired, serve with raspberries and mint.

LEMON-RASPBERRY POUND CAKE

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.