Name: Lemon Raspberry Sour Cream Pound Cake
Prep time: 60 min
Cook time: 40 min
Total time: 100 min
Ingredients: 1/2 cup butter (softened); 1 cup sugar; 2 eggs; 1 cup sour cream; 1 tsp vanilla extract; 1 tsp lemon extract; 1 tbsp lemon zest; 2 cups all purpose flour; 1/2 tsp salt; 1/4 tsp baking soda; 3/4 cup raspberry jam (seedless); 2 cups powdered sugar; 3 tbsp lemon juice; 1 tsp lemon zest; 1 tbsp raspberry jam

Recipe Print Comments

This is the perfect breakfast bread for any brunch or tea time. It's super easy to make, you just throw the ingredients together, then watch it bake. It's sweet and tart and the perfect accompaniment to a nice cup of tea or coffee.

I used seedless raspberry jam for this recipe, but I think it would be just as good with seeded jam if that's your preference. It you want to change things up a little bit, you can use blackberry jam too, or any other kind that blends well with citrus flavors.

Lemon Raspberry Sour Cream Pound Cake

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Course: Baking, Breakfast

Cuisine: American

Prep Time: 1 hour

Cook Time: 40 minutes

Total Time: 1 hour 40 minutes

Servings: servings

Calories: 203kcal

Author: Ben Rayl

Ingredients

for the cake:

½ cup butter - softened
1 cup sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 tablespoon lemon zest
2 cups all purpose flour
½ teaspoon salt
¼ teaspoon baking soda
¾ cup raspberry jam - seedless

for the glaze:

2 cups powdered sugar
3 tablespoon lemon juice
1 teaspoon lemon zest
1 tablespoon raspberry jam

Instructions

for the cake:

Preheat the oven to 400 F and grease a 9x3x5" loaf pan.
Use an electric mixer to cream the butter and sugar together in a large mixing bowl until light an fluffy.
Add the eggs, one at a time, beating well after each one. Beat in the sour cream, vanilla, lemon extract and lemon zest.
In a separate bowl, mix the flour, salt and baking soda together, then add to the wet mixture and mix until just combined.
Fill the load pan about ⅓ full, then gently spread the raspberry jam across the top, going all the way to the sides. Gently spoon on the remaining batter and carefully spread evenly with a spatula.
Bake for about 40 - 45 minutes, or until a toothpick test comes back clean.

for the glaze:

Whisk together the powdered sugar and lemon juice until smooth. Add the lemon zest and raspberry jam and mix until combined.
Spoon the glaze over the warm cake, spreading it gently and evenly with a rubber spatula.
Serve warm.