Cook Time 1 hour. Cook for about 5 – 10 minutes, stirring frequently, until the raspberries have broken down, and the mixture has thickened slightly. Remove from the heat and allow to cool completely. Bake for 50 - 60 minutes, or until a toothpick inserted into the centre comes out clean.
While on the phone, I gave the some to my boyfriend and he returned the dish licked clean—not a a crumb! . It turned out delicious! Use a toothpick or knife to swirl the two mixtures together. Love the combo! Finally, you can try lowering the oven temperature and baking for longer (which ALWAYS helps) so the pound cake can cook a little more evenly all around. Place the raspberries and sugar into a saucepan over medium heat, and bring to the boil. A buttery pound cake base that is studded with fresh raspberries and lemon zest makes for a perfect slice of spring. There wasn’t much of a dramatic swirl and you could hardly taste it. This easy raspberry swirl pound cake tastes better than the coffee shop!
Cover with the raspberries. If you try this recipe, let us know! Revealed are the beautiful raspberry red swirls and will you just look at that tight crumb! Place on a wire rack or the serving tray. A little almond extract.
Do you use plain greek yogurt?? Mix in the eggs, one at a time, beating well after each addition.
Obviously, I’m most excited to see my pups and definitely my own bed!
Pound cake is traditionally made with a pound of each of four ingredients: flour, butter, eggs, and sugar. To make this pound cake, simply start by making the raspberry sauce. Love the pics! Cover and store leftover cake at room temperature for up to 5 days.
Learn how your comment data is processed. Here’s to a delicious and relaxing weekend ahead! Instead of using the Seedless Raspberry Preserves I used Raspberry Jam. So I made this recipe, twice. lemon pound cake, pound cake recipe, raspberry recipes.
Slowly incorporate the flour and mix until just incorporated, you don’t want to overmix it. Can I freeze this pound cake? Bake 1 to 1-1/4 hours or until a toothpick inserted in center comes out clean. But for that raspberry swirl! In another bowl, whisk flour, salt and baking powder; add to creamed mixture alternately with milk, beating after each addition just until combined.
Alternatively add the dry flour mixture and the sour cream to the butter mixture, mixing until just combined. If desired, serve with raspberries and mint. It just made the whole pound cake wet.
Have you tried it yet? Add 4 tablespoons of caster/granulated sugar, and bring to the boil over medium heat. *For seedless raspberry sauce, puree 2 cups (250g) of fresh raspberries until smooth. Your pound cake looks beyond, beyond exceptional, Marsha! There has to be lots of flavor and pizazz UNLESS you have a seriously quality recipe. Once with raspberry and then with the cherry. Pound cake is traditionally made with a pound of each of four ingredients: flour, butter, eggs, and sugar. I went with lemon! In the meantime, can we talk about pound cake? Eugh. I’ll be heading back home tonight after a week of shooting food & promo videos in Scottsdale, AZ. Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. Total Time 1 hour 15 minutes. It should not be considered a substitute for a professional nutritionist’s advice. (Ew.). And wrapped up in a cute kitchen towel, Raspberry Lemon Pound Cake makes a truly lovely hostess gift. Beat in vanilla. This Lemon Raspberry Sour Cream Pound Cake is a signature pound cake inspired by an all-time Southern favorite filled with lemon zest and fresh raspberries. In the bowl of your mixer, cream together butter and sugar until light and fluffy, about 3 minutes. Oh well, next time. It was downright rubbery, likely due to the large number of eggs. The first was Hershey’s Syrup Cake and is also amazing! And you know what would be so tasty? Set aside. Take to the oven and bake for around 60 minutes or until done. As an Amazon associate, I earn from qualifying purchases. Mix in the vanilla.
Flavor and pizazz meaning: nutella swirls, delicious lemon, or brown butter goodness! It’s always been sort of blah to me. A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!
Grab a cookie, take a seat, and have fun exploring! And am I allowed to say this is better than Starbucks’ version? Servings: 9 one-inch thick slices.