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Raspberry Swirl Lemon Pound Cake

Raspberry Swirl Lemon Pound Cake – Incredibly moist and fluffy lemon-infused pound cake swirled with a fresh raspberry sauce!

Lemon pound cake swirled with raspberry sauce in a loaf pan.

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!

Overhead shot of raspberry swirl lemon pound cake cut into slices on parchment paper.

How to make Raspberry Swirl Lemon Pound Cake

Ingredients you’ll need:

  • fresh raspberries
  • caster/granulated sugar
  • plain/all-purpose flour
  • baking powder
  • salt
  • 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.

Raspberry swirl lemon pound cake cut into slices on parchment paper.
Raspberry swirl lemon pound cake slices overlapping on parchment paper.

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!

Overlapped slices of raspberry swirl lemon pound cake on parchment paper.
A stack of raspberry swirl lemon pound cake slices with the top slice cut in half.
Raspberry Swirl Lemon Pound Cake - Incredibly moist and fluffy lemon-infused pound cake swirled with a fresh raspberry sauce! #raspberry #lemon #poundcake #cakerecipes

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Overlapped slices of raspberry swirl lemon pound cake on parchment paper.

Raspberry Swirl Lemon Pound Cake

Yield: 10 slices
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes

Incredibly moist and fluffy lemon-infused pound cake swirled with a fresh raspberry sauce!

Ingredients

For the Raspberry Swirl*

  • 1 cup (125g) fresh raspberries
  • 2 tablespoons caster/granulated sugar

For the Cake

  • 2 cups (250g) plain/all-purpose flour
  • 1 and 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) caster/granulated sugar
  • 3 large eggs, room temperature
  • 1/2 cup (120g) Greek style yogurt
  • 2 teaspoons lemon extract**
  • Zest of 1 lemon

Instructions

For the Raspberry Swirl

  1. Place the raspberries and sugar into a saucepan over medium heat, and bring to the boil.
  2. Cook for about 5 - 10 minutes, stirring frequently, until the raspberries have broken down, and the mixture has thickened slightly. Allow to cool completely.

For the Cake

  1. Preheat the oven to 180C/350F/Gas 4. Grease a 9x5-inch loaf pan and line with parchment paper. Set aside.
  2. Whisk together the flour, baking powder, and salt. Set aside.
  3. 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.
  4. Mix in the yogurt, lemon extract, and zest, then gradually mix in the dry ingredients until combined.
  5. 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.
  6. Pour the remaining batter in the pan, spread out, then top with the rest of the raspberry sauce, creating swirls.
  7. 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.
  8. Leave to cool completely in the pan before slicing and serving.

Notes

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.

Nutrition Information:
Yield: 10 slices Serving Size: 1 slice
Amount Per Serving: Calories: 386Total Fat: 21gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 106mgSodium: 118mgCarbohydrates: 46gFiber: 2gSugar: 25gProtein: 6g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

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