Lemon Pound Cake with Whipped Cream and Raspberry Sauce

Lemon Pound Cake with Whipped Cream and Raspberry Sauce image


  • 4 large eggs
  • 2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 cup butter, softened
  • 1 1/2 cups powdered sugar
  • 2 Tbsp. lemon juice
  • 2 Tbsp. finely grated lemon zest
  • 1 10 oz. package frozen raspberries
  • 3/4 cup granulated sugar
  • 1/2 cup water


  • STEP 1

    Preheat oven to 325°F. Grease a 9x5-inch loaf pan generously with butter.

  • STEP 2

    Beat the egg whites until soft stiff peaks form, about 3 minutes. Transfer to a small bowl and set aside.

  • STEP 3

    Beat the egg yolks for 1 minute on high speed. Add the sugar and lemon juice and mix on high speed for another 2 minutes. Transfer to a small bowl, stir in the lemon zest, and set aside.

  • STEP 4

    In a medium bowl, sift the flour, baking powder, and salt together.

  • STEP 5

    Cream the butter until softened, about 3 minutes. Gradually add the flour mixture to the butter. Mix thoroughly.

  • STEP 6

    Using a rubber spatula, fold the egg whites into the flour mixture, being careful not to overmix.

  • STEP 7

    Transfer the batter to the pan. Bake for 45 to 50 minutes or until a toothpick inserted in the middle comes out clean.

  • STEP 8

    Allow the cake to cool in the pan for 10 minutes on a wire rack, then remove it from the pan.

  • STEP 9

    For the sauce, while cake is baking, combine berries, sugar, and water in saucepan. Heat to a boil. Let boil 1 to 2 minutes, stirring constantly. Reduce the heat to simmer, and cook, stirring constantly, until the sauce reaches the desired consistency. Pour over or around cooled cake.

  • STEP 10

    For the whipped cream, chill the mixing bowl and beaters of an electric mixer for 30 minutes in the refrigerator or 15 minutes in the freezer for best results. Add cream, sugar, and vanilla to the bowl and beat on medium-high speed for 2 to 3 minutes or until slightly sturdy peaks form when you lift the beaters out of the bowl. Do not overmix.

  • STEP 11

    To serve, top each slice of pound cake with raspberry sauce and whipped cream.

Note: Whipped cream should stand up for about 2 hours after whipping. After 2 hours, it will start to water and separate.

Per serving: Calories: 596, Carbohydrate: 71 grams, Fat: 32 grams, Saturated fat: 19 grams, Protein: 8 grams, Cholesterol: 180 milligrams, Sodium: 418 milligrams, Calcium: 101 milligrams.

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