Raspberry Lemonade Pound Cake

This post may contain affiliate links. Please read my disclosure policy.

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

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 ‘peeled’ them and then mixed the peel 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 and I kid you not, when I say that 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.

https://amzn.to/2npi3zd

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen – available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don’t wait. Go and grab yours today!  The Simple Kitchen <– click here to order. 

WHERE TO ORDER:

???? Amazon   ???? Barnes & Noble   ???? Books-a-Million  ???? IndieBound

Enjoy!

With love from our simple kitchen to yours. 

Get Free Recipes Sent to Your Email

Do you ❤️ TSRI? Don’t miss another recipe!

Subscribe to The Slow Roasted Italian by email to receive new recipes in your inbox!!

Don’t miss a thing! Follow us on Facebook Twitter Pinterest | Instagram ❤ ❤ ❤  

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

Check out more of our favorite cake recipes: 

Strawberry Shortcake No-Bake Icebox Cake 

Cherry Limeade Pound Cake

Perfect Peach Cobbler Dump Cake 


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 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.
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!

Inspired by Cherry Limeade Cake by RecipeGirl

the slow roasted italian affiliate linked cookbook banner

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

11 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

Leave a Reply

Your email address will not be published.

Recipe Rating