Raspberry Lemonade Pound Cake

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Bursting with the full flavor of 5 lemons, this Raspberry Lemonade Pound Cake is sure to be on your menu again and again! The recipe is easy to follow and one to keep in your family recipe file.

https://www.theslowroasteditalian.com/2014/04/raspberry-lemonade-pound-cake-recipe.html

Raspberry Lemonade Pound Cake

This is quite possibly my favorite cake of all time.  We brought this dessert to a family get together recently It is bursting with lemon and raspberries!  It all starts with the zest of 4 lemons. 

To get every flavorful drop from the lemon, I removed the peel, then mixed it with sugar to release every scrumptious drop of lemon oil.  Then the juice of those lemons are mixed in.

The result is the most moist and tender pound cake you have ever eaten, bursting with lemon flavor.  Ribbons of lemon zest run throughout the cake and fresh raspberries bits fill every bite.

This cake was inspired by the Cherry Limeade Cake that we posted last week.  An awesome combination of flavors.

Our dinner party would not have been the same without this incredible contribution. I kid you not, after hopes and plans for a second piece of this cake, I nearly shed a tear when I was handed the empty plate to take home.

Enjoy!
With love, from our simple kitchen to yours. 

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2014/04/raspberry-lemonade-pound-cake.html

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inside of raspberry lemonade pound cake

Raspberry Lemonade Pound Cake

Donna Elick
Bursting with the full flavor of 5 lemons, this Raspberry Lemonade Pound Cake recipe is sure to be on your dessert menu this summer!
5 stars from 1 review
Tried this recipe?Please comment and review!
Prep Time 30 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 45 mins
Course Dessert
Cuisine American
Method Oven
Servings 10 – 12

Ingredients
 

  • 3 cups granulated sugar
  • 1 1/2 cups unsalted butter, 3 sticks, room temperature
  • 1/4 cup fresh grated lemon zest, about 3-4 large lemons
  • 5 large eggs, room temperature
  • 3/4 cup fresh lemon juice, about 3-4 large lemons
  • 3 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 2 teaspoons baking powder
  • 12 ounces fresh raspberries, washed and drained

Glaze

  • 2 cups powdered sugar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh grated lemon zest
  • 12 ounces fresh raspberries, washed and drained

Instructions
 

  • Preheat oven to 325°F. Butter and flour a 12-cup Bundt pan.
  • In a large bowl, use an electric mixer to combine lemon zest and sugar. The sugar will become yellow and the mixture will smell aromatic when it is ready. Add butter, mix until mixed. Add eggs beat until well combined. Sprinkle salt and baking powder into batter and beat until combined. Add flour 1 cup at a time, alternating with 1/2 of lemon juice. Add ½ of the raspberries (about 6 ounces), stir to combine.
  • Pour batter into prepared Bundt pan. Sprinkle the reserved raspberries over top and gently press into the batter with a spatula (this will help keep the raspberries from all ending up on the top). Tap pan on the counter several times to release air bubbles. Bake 1 hour 15 minutes or until a thin sharp knife comes out of the center clean. Place on a wire rack to cool for 20 minutes. Place a plate over the pan and flip cake onto plate to continue cooling completely. You may have to tap pan a few times with a knife to release from pan.
  • While cake is cooling prepare the glaze. Combine sugar, lemon juice and zest. Beat with an electric mixer until well combined. Glaze should be the consistency of corn syrup, add more powdered sugar (a tablespoon at a time) if necessary to thicken glaze. I added about 10 raspberries to the icing to make it pink, reserved the rest for garnish.
  • Drizzle the glaze over the cooled cake. Garnish with reserved raspberries.
  • Serve and enjoy!

Nutrition

Serving: 1 | Calories: 783cal | Carbohydrates: 123g | Protein: 8g | Fat: 31g | Saturated Fat: 18g | Cholesterol: 166mg | Sodium: 360mg | Sugar: 87g | Fiber: 6g | Calcium: 99mg | Iron: 3mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!

Originally published April 2014. Updated and republished May 2017.

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13 Comments

  1. I WISH clicking on the pictures would really "open each one in a new tab" as it states. Would be nice to try these recipes without having to have a friggen Pinterest account…

    Oh well………..y'all probably could care less if you draw a larger audience anyway, or you'd make it easier to share……

    1. Clicking the photo will open the recipe in a new window. Unless you click on the giant P. That is for Pinterest. Clicking the link (bold recipe title) will also open recipe in a new window.

      Thank you for stopping by.

    2. If you are too stupid to know how to open these recipes, you are probably too stupid to bake anyway. Keep your ignorant comments to your self, no one here is interested!

  2. I live in a country where we can only get frozen berries. Will they work in this recipe and do I need to make any adjustments?

  3. Anonymous, you are not very nice. You could have just stated your problem and left off the sarcasm. Have a nice day.

  4. I'm late to the party! I didn't have raspberries, but I had strawberries and so I made this luscious cake. You never steer me wrong, Donna! So delicious! I love you and your site.

    1. You are right on time, my dear! Strawberries sound amazing. Thank you so much for stopping by and I am thrilled to hear you are loving our recipes. You made my day, Anna.

  5. Thanks for posting such a great recipe. It's in the oven as I write and is making the house smell amazing. My THM cookbook hasn't arrived yet, so I'm incredibly grateful for recipes like these.
    ===========> Best Cheesecake

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