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!
How to make Raspberry Swirl Lemon Pound Cake
Ingredients you’ll need:
- fresh raspberries
- caster/granulated sugar
- plain/all-purpose flour
- baking powder
- unsalted butter
- large eggs
- Greek-style yogurt
- lemon extract
- lemon zest
To make this pound cake, simply start by making the raspberry sauce. 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.
Remove from the heat and allow to cool completely.
For the cake, whisk together the flour, baking powder, and salt. Set aside.
In a separate bowl, beat the butter until light and fluffy, then add the sugar and beat until combined. Mix in the eggs, one at a time, then mix in the yogurt, lemon extract, and zest. Gradually mix in the dry ingredients until combined.
Pour half of the batter into a greased 9×5-inch loaf pan lined with parchment paper, spread out, and drop spoonfuls of the raspberry sauce on top. Use a toothpick or knife to swirl the two mixtures together. Pour the remaining batter in the pan, spread out, then top with the remaining raspberry sauce, creating swirls.
Bake for 50 – 60 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Leave to cool completely in the pan on a wire rack before slicing and serving.
The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.
Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
This Raspberry Swirl Lemon Pound Cake is:
- super quick and easy to make
- deliciously moist and fluffy
- loaded with flavour
- swirled with a pretty raspberry sauce
How long will this pound cake last? This cake can be stored in an airtight container at room temperature or in the fridge for up to 5 days.
Can I freeze this pound cake? Yes, it also freezes well for up to 3 months. Thaw overnight in the fridge before serving. Allow to come to room temperature if desired.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!