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5 from 1 vote

Raspberry Lemon Drop Pound Cake

Prep Time20 minutes
Cook Time1 hour 30 minutes
cooling time1 hour
Total Time2 hours 50 minutes
Course: Dessert
Servings: 12 slices
Author: the town tarte

Ingredients

  • 2 cups unsalted butter at room temperature plus 2 tbsps melted for the pan
  • 2 cups sugar plus extra to dust the pan
  • 8 eggs
  • 1/2 tsp salt
  • 2 tsp vanilla extract
  • 3 lemons zested and juiced
  • 3 tbsp freeze dried raspberries ground
  • 3 cups all purpose flour sifted

Instructions

  • Whisk together the flour and salt and set aside. In the bowl of a stand mixer with a paddle attachment, or with a hand mixer, beat the room temperature butter for a couple minutes until light and fluffy. With the mixer on low, slowly add the sugar, then the raspberry powder, then the eggs one at a time and the vanilla. Stop whenever needed to use a rubber spatula to scrape down any ingredients that have accumulated on the sides or the bottom of the bowl to get everything evenly incorporated then slowly add the flour and salt a spoonful at a time while the mixer is still going. Lastly, drizzle in the lemon juice and zest and mix until combined.
    Pour the melted butter into a 12 cup bundt pan and use a pastry brush to coat it entirely. Pour in a few tablespoons of sugar, then gently shake and turn and the pan around to coat the inside entirely.
    Pour the cake batter into the buttered and sugared bundt pan and use a spoon or rubber spatula to spread it evenly. Place into a preheated 325 degree oven and bake for 80 or so minutes, until a tester comes out clean and the cake is golden. Remove from oven and allow to cool completely before inverting onto a plate. Slice and serve on its own or with whipped cream and fresh berries.