Was gifted some luscious lemons last week – beautiful yellow baubles they are – and for the next couple of days I couldn’t get the idea of a lemon raspberry pound cake out of my head. The bright, punchy flavours of lemon from both juice and zest pair delightfully with the sweet fruitiness of raspberry preserves. I used up a jar of Bonne Maman raspberry jam that had been sitting in my fridge. You can even omit the raspberry preserves, and it still makes for a delicious lemon cake.
This recipe, adapted from my go-to basic pound cake, yields a moist loaf with a lovely crumb. It also uses much less butter than other recipes I’ve come across, without compromising on the hearty flavours and textures that pound cakes are known for. I hope you love it as much as I do!
Lemon Raspberry Swirl Pound Cake
You will need:
100g butter, softened
90g caster sugar
120g plain flour
1 tsp baking powder
1/2 tsp vanilla essence
juice and zest of 1 medium lemon, yielding approximately 1/4 cup lemon juice
1/4 cup raspberry preserves (or more, if you like a stronger raspberry flavour)
1. Preheat your oven to 180degC. Line a loaf tin with parchment paper, or butter and flour the sides of a loaf tin.
2. Beat the butter on medium speed until fluffy. Add the sugar and beat until mixture is pale and fluffy, scraping down the sides of the bowl as you do so.
3. With the mixer on low speed, or by hand, beat in the eggs one at a time until fully incorporated. Do not overbeat. Mix in the vanilla essence.
4. Add the lemon juice and zest, stirring to combine. The mixture will look a quite runny and clumpy, but it’ll come together later. Be careful not to overbeat.
5. Mix the baking powder and flour together. Sift the flour mixture into the egg and lemon juice mixture and beat the flour in on low speed. The batter should appear a pale cream colour, and of a buttery consistency.
6. Pour the batter into the loaf tin. Drop the raspberry preserves onto the batter, by the teaspoon. Use a knife or a pair of chopsticks to swirl the preserves into the batter.
7. Bake for 50 minutes at 180degC. After 15 minutes of baking, remove the loaf tin from the oven and use a knife to draw a line right down the centre. Return to the oven and continue baking.
8. When done, cool the cake in the tin for 15 minutes before removing to cool on a wire rack. Enjoy while warm! Be careful when serving – the raspberry preserves may bleed out in all its deliciously hot gooey-ness.
This makes for a lovely teatime snack! Or a little treat at midnight, after a long day of work 😉