POUNDCAKE FILLED WITH FRESH RASPBERRIES
From the outside, this looks like your standard, run-of-the mill poundcake. But slice into it, and you'll discover a ruby-red row of raspberries nestled into the sour cream-lemon cake. It's light yet moist, and the perfect end to a warm-weather meal. Serve with a dollop of whipped cream or Greek yogurt.
Provided by Molly O'Neill
Categories cakes, dessert
Time 1h40m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line a 9-inch loaf pan with parchment paper then butter and flour it. Using an electric mixer, cream together the butter and sugar until light. Mix in the lemon zest. Add the eggs, one at a time, mixing until light and fluffy. Mix in the vanilla.
- Sift together the flour, baking soda, baking powder and salt. Add the dry ingredients to the batter alternately with the sour cream, mixing just to combine. Spread half of the batter in the prepared pan. Cover with the raspberries. Top with the remaining batter, smoothing out the top.
- Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour and 20 minutes. Place on a rack to cool. Turn the cake out of the pan and dust the top with powdered sugar. Cut into slices and serve.
Nutrition Facts : @context http, Calories 423, UnsaturatedFat 6 grams, Carbohydrate 60 grams, Fat 18 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 10 grams, Sodium 309 milligrams, Sugar 33 grams, TransFat 0 grams
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Godstime Solomon
[email protected]Delicious!
brandi Snook
[email protected]This is a great recipe for a classic pound cake. The raspberries add a nice twist, and the cake is always a hit with my friends and family.
Lala Luqman
[email protected]Overall, I really enjoyed this cake. It was moist, flavorful, and the raspberries added a nice touch. I would definitely make it again.
SH Baloch
[email protected]The cake was a little too sweet for my taste, but the raspberries helped to balance it out.
Safal Agritech
[email protected]This cake is so easy to make, and it always turns out great. I've made it several times now, and it's always a crowd-pleaser.
Melissa Del rio
[email protected]I made this cake for a party and it was a hit! Everyone loved it.
Lisa Bees Knees
[email protected]This cake is perfect for summer! The fresh raspberries give it a bright, refreshing flavor.
Rehan Shaikh
[email protected]I wasn't sure about the combination of raspberries and pound cake, but I was pleasantly surprised. The cake was light and fluffy, and the raspberries added a nice tartness.
Nothando Moyo
[email protected]I used frozen raspberries and they worked just fine. The cake was moist and flavorful.
Muzafafu Ssozi
[email protected]The cake was a bit dry, but the raspberry filling was delicious. I'll try adding more butter next time.
M24 Level1
[email protected]This is one of the best pound cakes I've ever had. The fresh raspberries really make it special.
Tamang Jyakob
[email protected]Followed the recipe exactly and the cake came out perfect. So moist and flavorful. Definitely a keeper!
Chandré Baron
[email protected]Just made this cake and it turned out beautifully! The raspberries added a delightful burst of flavor and color. My family loved it.