Print

Moist Lemon Pound Cake Recipe with Easy Raspberry Glaze Tutorial

moist lemon pound cake - featured image
Print Recipe

A moist and flavorful lemon pound cake paired with a bright, tangy raspberry glaze. Perfect for family gatherings, brunch, or a sweet treat any time.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 4 large eggs, room temperature
  • 2 cups (250g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (120ml) whole milk (or dairy-free milk like almond or oat milk)
  • 2 tablespoons freshly grated lemon zest
  • 1/4 cup (60ml) fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • For the Raspberry Glaze:
  • 1 cup (125g) fresh or frozen raspberries (thawed)
  • 1 cup (120g) powdered sugar, sifted
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon honey or maple syrup (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray and lightly dust with flour. Set aside.
  2. In a large bowl, cream 1 cup softened butter and 1 ½ cups sugar with an electric mixer until pale and fluffy, about 4-5 minutes.
  3. Beat in the eggs one at a time, mixing well after each addition.
  4. In a separate bowl, sift together 2 cups all-purpose flour, ½ teaspoon baking powder, and ¼ teaspoon salt.
  5. In a small bowl, whisk together ½ cup milk, 2 tablespoons lemon zest, ¼ cup fresh lemon juice, and 1 teaspoon vanilla extract.
  6. Gradually add the dry flour mixture and wet lemon mixture to the butter mixture, starting and ending with the dry ingredients. Mix gently until just combined.
  7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  8. Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. The cake should be golden and spring back lightly when touched.
  9. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  10. To prepare the raspberry glaze, mash raspberries with a fork and strain through a fine mesh sieve to remove seeds.
  11. In a bowl, whisk the strained raspberry juice with 1 cup sifted powdered sugar, 1 tablespoon lemon juice, and 1 teaspoon honey or maple syrup if using, until smooth and pourable.
  12. Once the cake is fully cooled, drizzle the raspberry glaze generously over the top, letting it drip down the sides.
  13. Let the glaze sit for 10-15 minutes to firm up before slicing.

Notes

Use fresh lemons for best zest and juice. Frozen raspberries work well for the glaze if thawed and strained. Do not glaze the cake until it is completely cooled to avoid a runny glaze. Tent the cake with foil if browning too quickly. Cream butter and sugar thoroughly for a tender crumb. Avoid overmixing after adding flour to prevent toughness.

Nutrition

Keywords: lemon pound cake, raspberry glaze, moist cake, lemon dessert, easy pound cake, lemon cake recipe, raspberry topping

Find it online: https://lucastable.com/moist-lemon-pound-cake-recipe-with-easy-raspberry-glaze-tutorial/