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    Home » Bread Recipes

    Lemon Raspberry Sour Cream Pound Cake

    BY: Ben Rayl PUBLISHED: 20 Dec, '16 UPDATED: 16 May, '21 Leave a Comment

    RecipePrintComments

    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.

    Lemon raspberry sour cream pound cake 2

    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 2

    Lemon Raspberry Sour Cream Pound Cake

    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.
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    Course: Baking, Breakfast
    Cuisine: American
    Prep Time: 1 hour
    Cook Time: 40 minutes
    Total Time: 1 hour 40 minutes
    Servings: 20 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.

    Nutrition

    Calories: 203kcal | Carbohydrates: 42g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 99mg | Potassium: 58mg | Fiber: 1g | Sugar: 29g | Vitamin A: 106IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 1mg

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    Chef Ben Rayl

    Hi, I'm Ben!

    I believe comfort food unites us, and I want to inspire you to cook at home with everyday ingredients. It is easier and takes less time than you think, costs less than eating out, and tastes a million times better.Read More

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