Raspberry Swirl Lemon Pound Cake – Incredibly moist and fluffy lemon-infused pound cake swirled with a fresh raspberry sauce!
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If you loved my Perfect Pound Cake recipe, then you’ll love today’s recipe. Today, I bring you my Raspberry Swirl Lemon Pound Cake! It’s my Perfect Pound Cake, only it’s infused with lemon, and swirled with a fresh raspberry sauce. Pound cake just got a summer makeover!
For the raspberry sauce, you’ll need 1 cup (125g) of fresh raspberries, and 2 tablespoons of sugar. Add to a saucepan over medium heat, and bring to the boil. Allow to cook, stirring frequently, until the raspberries have broken down, and the mixture has thickened. Leave to cool completely.
If you don’t like raspberry seeds, I have given you another method below in my recipe notes!
For the lemon in this pound cake, I used lemon extract, and lemon zest. I prefer the flavour of lemon extract over lemon juice in this cake. Don’t use lemon juice in place of lemon extract because it’s not strong enough, and the acidity can alter the overall results.
Raspberry Swirl Lemon Pound Cake
Incredibly moist and fluffy lemon-infused pound cake swirled with a fresh raspberry sauce!
For the Raspberry Swirl*
1 cup fresh raspberries (125g)
2 tablespoons caster/granulated sugar
For the Cake
2 cups plain/all-purpose flour (250g)
- 1 cup fresh raspberries (125g)
- 1/4 teaspoon salt
- 1 cup unsalted butter (226g, softened)
- 3 large eggs (room temperature)
- 1/2 cup Greek style yogurt (120g)