Raspberry Swirl Lemon Pound Cake – Incredibly moist and fluffy lemon-infused pound cake swirled with a fresh raspberry sauce!
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!
Ingredients for Raspberry Swirl Lemon Pound Cake:
- fresh raspberries
- caster/granulated sugar
- plain/all-purpose flour
- baking powder
- unsalted butter
- large eggs
- greek-style yogurt
- lemon extract
- lemon zest
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.
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- 1 cup fresh raspberries 125g
- 2 tablespoons caster/granulated sugar
- 2 cups plain/all-purpose flour 250g
- 1 and 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter 226g, softened
- 1 cup caster/granulated sugar 200g
- 3 large eggs room temperature
- 1/2 cup Greek style yogurt 120g
- 2 teaspoons lemon extract**
- Zest of 1 lemon
Place the raspberries and sugar into a saucepan over medium heat, and bring to the boil. Cook for about 5 - 10 minutes, stirring frequently, until the raspberries have broken down, and the mixture has thickened slightly. Allow to cool completely.
Preheat the oven to 180C/350F/Gas 4. Grease a 9x5-inch loaf pan and line with parchment paper. Set aside.
- Whisk together the flour, baking powder, baking soda, and salt. Set aside.
Using a handheld or stand mixer fitted with the paddle attachment, beat the butter until light and fluffy. Add the sugar and beat until combined. Mix in the eggs, one at a time, beating well after each addition. Mix in the yogurt, lemon extract, and zest, then gradually mix in the dry ingredients until combined.
Pour half of the batter into the prepared pan, spread out, and drop spoonfuls of the raspberry sauce on top. Using a toothpick or knife, swirl the two mixtures together. Pour the remaining batter in the pan, spread out, then top with the rest of the raspberry sauce, creating swirls.
Bake for 50 - 60 minutes, or until a toothpick inserted into the centre comes out clean. Cover loosely with aluminium foil halfway through baking to prevent the cake from browning too much. Leave to cool completely in the pan before slicing and serving.
Leftover cake can be stored at room temperature or in the fridge for up to 5 days. This cake also freezes well for up to 3 months. Thaw overnight in the fridge before serving.
*For seedless raspberry sauce, puree 2 cups (250g) of fresh raspberries until smooth. Push the mixture through a sieve into a saucepan. Discard the seeds. Add 4 tablespoons of caster/granulated sugar, and bring to the boil over medium heat. Cook on medium-low heat, stirring frequently, for about 10 minutes until the sauce has thickened. Allow to cool completely.
**Don't use lemon juice in place of lemon extract because it's not strong enough, and the acidity can alter the overall results.
The calories are an estimate only.