Lemon Raspberry Sour Cream Pound Cake – Follow to DoIt-Yourself at Home
Fresh raspberries mixed into the creamy lemon laced sour cream batter combines to create a flavor that just never gets old. Serve it as is, or with a dollop of lemon curd or fresh cream and more berries, it’s another fabulous way to enjoy the made from scratch flavor of pound cake. Ingredients You’ll Need to Prepare this Delicious Pound Cake
2 cup all-purpose flour, plus 2 Tbsp 1 tsp baking powder Half tsp salt Half tsp baking soda 1 cup or 2 sticks butter, softened One and three-fourth cup granulated sugar 2 tsp pure lemon extract 1 tsp vanilla extract 4 large sized eggs 8 oz sour cream 1 pint red raspberries 2 tbsp fresh lemon zest
How to Prepare Lemon Raspberry Sour Cream Pound Cake? Preheat the oven to 3250F. Butter and flour a standard Bundt Pan or spray liberally with baking spray. In a bowl of a stand mixer, cream together the softened butter, granulated sugar, lemon and vanilla extracts. Cream for 3 minutes until fluffy and light yellow in color appears. Scrape down the sides of the bowl as needed. Add the eggs, one at a time beating well after each addition. Rinse and gently pat dry the raspberries. Toss with 2 Tbsp of all-purpose flour. Set
aside. Sift together the 2 cup all-purpose flour, baking powder, salt and baking soda. Add to the creamed butter alternatively with the sour cream. After all has been added, increase the speed of the mixer and beat until fully combined around 1 minute. Fold the lemon zest and raspberries into the batter by hand. Spread evenly into the prepared pan. Bake for 1 hour 20 minutes or until a toothpick inserted into the center comes back clean. Cool in the pan to warm, and then turn out onto a cooling rack to cool completely. Store chilled. Yield with 12-16 slices. Want to know how many ways pound cakes are prepared? Keep visiting us at www.grandbabycakes.com and we’ll update you with every type of pound cake recipe with how to prepare them at home so that you don’t have to search for them elsewhere.
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