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The pairing of lemon and raspberry holds a special place in the hearts of dessert lovers. Lemon, with its bright acidity, adds a refreshing zip, while raspberries bring their own unique tartness and natural sweetness. Together, they create a flavor profile that is both invigorating and comforting. This cake celebrates that synergy, making it a go-to for those looking to indulge in a treat that is both light and satisfying.

Lemon Raspberry Pound Cake

Discover the exquisite blend of flavors in the Zesty Bliss Lemon Raspberry Pound Cake. This delightful dessert features a moist texture and the perfect balance of tangy lemon and sweet raspberries, making it ideal for any occasion. Learn how to create this showstopper cake with simple steps, including tips on mixing and baking to perfection. Whether it's a casual snack or a centerpiece at your next gathering, this cake will surely impress everyone with its burst of freshness and vibrant aroma. Get ready to delight your senses and create a memorable treat!
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Ingredients
  

For the Pound Cake:

1 cup unsalted butter, softened

2 cups granulated sugar

4 large eggs, at room temperature

1 tablespoon lemon zest (from about 2 lemons)

1/4 cup freshly squeezed lemon juice

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup buttermilk, at room temperature

1 cup fresh raspberries (or frozen, thawed and drained)

For the Lemon Glaze:

1 cup powdered sugar

2-3 tablespoons freshly squeezed lemon juice

1 teaspoon lemon zest

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch loaf pan or a bundt pan.

    Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 4-5 minutes. Use a hand mixer or a stand mixer fitted with a paddle attachment for best results.

      Incorporate Eggs and Flavors: Add the eggs, one at a time, beating well after each addition. Stir in the lemon zest and lemon juice until fully mixed.

        Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.

          Mix the Batter: Gradually add the dry mixture to the wet ingredients alternately with the buttermilk, starting and ending with the flour mixture. Mix until just combined. Do not overmix.

            Add Raspberries: Gently fold in the fresh raspberries, trying not to break them too much.

              Bake the Cake: Pour the batter into the prepared pan, spreading it evenly. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown.

                Cool the Cake: Allow the cake to cool in the pan for about 15 minutes, then carefully invert onto a wire rack to cool completely.

                  Prepare the Lemon Glaze: In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth. Adjust the consistency by adding more lemon juice or powdered sugar as desired.

                    Glaze the Cake: Once the cake is completely cool, drizzle the lemon glaze over the top, allowing it to drip down the sides.

                      Serve and Enjoy: Slice the cake and serve as a delightful dessert or a sweet treat with coffee or tea. Enjoy the vibrant flavors!

                        Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: 10-12 slices