Raspberry Lemon Pound Cake

Name: Raspberry Lemon Pound Cake
Prep time: 10 min
Total time: 1 h 20 min
Yield: 10
Ingredients: 1 1/2 c. all-purpose flour; 1/4 tsp. baking soda; 1/4 tsp. salt; 1 c. granulated sugar; 1/2 c. (1 stick) butter, softened; 4 oz. cream cheese, softened; 1 tsp. grated lemon zest; 3 large eggs, room temperature; 2 tsp. vanilla extract; 1 (6-oz.) container raspberries; 1/2 c. confectioners' sugar; 5 tbsp. heavy cream; 1 tbsp. seedless raspberry jam

By The Good Housekeeping Test KitchenPublished: Aug 3, 2016

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Mike Garten

Yields:

Active Time:

10 mins

Total Time:

1 hr 20 mins

Fresh raspberries and a lemon glaze brighten up this simple loaf.

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Ingredients

Pound Cake

1 1/2 cups all-purpose flour
1/4 tsp. baking soda
1/4 tsp. salt
1 cup granulated sugar
1/2 cup (1 stick) butter, softened
4 oz. cream cheese, softened
1 tsp. grated lemon zest
3 large eggs, room temperature
2 tsp. vanilla extract
1 (6-oz.) container raspberries

Glaze

1/2 cup confectioners' sugar
5 Tbsp. heavy cream
1 Tbsp. seedless raspberry jam

Directions

1. Step 1Make the Cake: Preheat oven to 325 degrees F. Grease and lightly flour 8 1⁄2"-x-4 1⁄2" loaf pan.
2. Step 2In a large bowl, whisk together flour, baking soda, and salt. In a second bowl, with mixer on medium speed, beat sugar, butter, cream cheese, and lemon zest until smooth. Beat in eggs, one at a time, scraping side of bowl as needed and beat in vanilla. In two batches, beat in flour mixture until just combined. Fold in raspberries with a spatula.
3. Step 3Transfer batter to a prepared loaf pan and smooth top. Bake until a toothpick inserted into center comes out clean, 1 hour 5 minutes to 1 hour 10 minutes. Cool for 10 minutes on wire rack. Loosen side with a small knife and invert onto rack. Let cool.
4. Step 4Make the Glaze: Meanwhile, in a blender, purée confectioners' sugar, cream and jam, scraping down the sides as needed. Drizzle glaze over cooled cake and serve.

Nutritional Information (per serving): Calories 355; Protein 5g; Carbohydrate 45g; Total Fat 18g; Saturated Fat 10g; Dietary Fiber 2g; Sodium 220mg

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