Information
20 min
60 min
8 pers
Dessert
USA
There’s something magical about combining the tang of fresh lemons with the sweetness of raspberries. It’s a pairing that reminds me of the simple joys of summer, when the air is filled with the aroma of baked goods and the laughter of family gathered around the kitchen table. This Raspberry Lemon Pound Cake isn’t just a recipe; it’s a slice of nostalgia and a celebration of the goodness Heavenly Father has blessed us with.
Why You’ll Love This Recipe
Perfect for Any Occasion: Whether it’s a Sunday supper, a holiday dessert table, or an afternoon tea, this cake fits the bill.
Crowd-Pleasing Flavor: The zesty lemon combined with our signature raspberry jam creates a taste that’s both refreshing and indulgent.
Simple to Make: With just a few basic tools and ingredients, you can whip up a dessert that looks and tastes like it came from a bakery.
The Secret Ingredient: Chad’s Raspberry Jam
Every slice of this pound cake owes its magic to our very own Chad’s Raspberry Jam . Made with handpicked berries from Bear Lake, this jam is crafted with love and tradition, ensuring every jar is a gift from our family to yours.
Ingredients
1 3/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup unsalted butter , softened
1 1/2 cups granulated sugar
4 large eggs
1 tsp vanilla extract
2 tbsp fresh lemon juice (use this citrus squeezer )
1 tbsp lemon zest (use this microplane zester )
1/2 cup whole milk
1/2 cup Chad’s Raspberry Jam
Directions
Step 1
Preheat Your Oven: Set the oven to 350°F. Grease a 9x5-inch loaf pan and line it with parchment paper.
Step 2
Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
Step 3
Cream the Wet Ingredients: In a separate bowl, use an electric hand mixer to beat the butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla, lemon juice, and zest.
Step 4
Combine: Gradually alternate adding the dry ingredients and milk to the wet mixture, starting and ending with the dry.
Step 5
Swirl in the Jam: Pour half the batter into the loaf pan. Add dollops of Chad’s Raspberry Jam and swirl gently with a knife. Top with the remaining batter.
Step 6
Bake: Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before slicing.
