Description
This Grilled Sunny Lemon Pound Cake with Raspberries is a bright and flavorful dessert featuring a moist, tender lemon-infused pound cake baked to perfection and topped with fresh raspberries. The cake’s rich texture is balanced by zesty lemon juice and zest, making it a perfect treat for any occasion from brunch to dessert.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup sour cream
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
For Finishing
- 1 tbsp unsalted butter (for brushing the cake)
- 1 cup fresh raspberries
- 1-2 tbsp powdered sugar (for dusting)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, and salt. Set this aside for later to evenly distribute the leavening agents and salt.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. This aerates the batter to help give the cake a tender crumb.
- Add eggs: Incorporate the eggs one at a time, beating well after each addition to ensure thorough mixing and a smooth batter.
- Add flavorings and sour cream: Stir in the sour cream, fresh lemon juice, lemon zest, and vanilla extract. These add moisture and bright citrus flavor while enhancing the cake’s richness.
- Combine wet and dry ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined. Avoid overmixing to keep the cake tender and prevent toughness.
- Bake the cake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean. This ensures the cake is fully cooked through.
- Cool the cake: Let the cake cool in the pan for 10 minutes to slightly firm up, then transfer it to a wire rack to cool completely, preventing sogginess and allowing easy slicing.
- Finish with butter and toppings: Brush the cooled cake lightly with the 1 tablespoon of unsalted butter for a glossy finish. Top with fresh raspberries and dust with powdered sugar just before serving for a beautiful presentation and sweet, fruity contrast.
Notes
- Ensure butter is softened but not melted to get a proper creaming texture with sugar.
- Do not overmix after adding flour to prevent a dense cake.
- Check cake doneness with a toothpick near the end of baking time to avoid over or underbaking.
- Fresh raspberries add a tart freshness that complements the sweet lemon cake perfectly.
- Powdered sugar dusting is optional but adds an elegant touch.
