Sour Cream Raspberry Pound Cake

Raspberry Pound Cake

Nothing says “summer” like a fresh, simple cake, baked with summer berries.

Nonstick baking spray
½ cup unsalted butter- room temperature
1 cup sugar
3 large eggs
Juice from 1 large lemon
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup LILLY sour cream
1 cup fresh raspberries
1 cup LILLY sour cream
1 teaspoon pure vanilla extract
1/4 cup sugar
1/2 cup fresh raspberries

1. Preheat oven to 325 degrees F. Spray a 9 X 5 -inch loaf pan with baking spray.

2. Cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, then add the lemon juice and vanilla extract.

3. Gradually add the flour, baking powder, baking soda and salt.

4. Finally, add the sour cream, mixing just until incorporated.

5. Using a large spatula, gently fold in the raspberries.

6. Transfer the batter to the prepared pan. Bake 70 minutes, or until the cake is golden and a toothpick inserted in center comes out clean. If the top darkens too much before the cake is ready, tent it with foil.

7. Cool 10 minutes in pan on a cooling rack, then transfer to the cooling rack to cool completely.

8. For the topping, whisk together the sour cream, vanilla and sugar. Spread the topping on the cake and decorate with the raspberries.

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