Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Grilled Sunny Lemon Pound Cake with Raspberries Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 289 reviews

  • Author: admin
  • Total Time: 1 hour 25 minutes
  • Yield: 8 to 10 servings 1x
  • Diet: Vegetarian

Description

This Grilled Sunny Lemon Pound Cake with Raspberries is a moist and zesty dessert ideal for spring and summer gatherings. Featuring fresh lemon juice and zest for a bright citrus flavor, the pound cake is tender and buttery, enhanced by a subtle tang from sour cream. Served with fresh raspberries and a dusting of powdered sugar, it offers a perfect balance of sweet and tart. The recipe is straightforward, baking a luscious loaf that’s great for breakfast, tea time, or an elegant dessert.

Ingredients

Scale

Cake Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1/4 cup sour cream
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract

For Finishing

  • 1 tbsp unsalted butter (for brushing the cake)
  • 1 cup fresh raspberries
  • 1-2 tbsp powdered sugar (for dusting)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later incorporation.
  3. Cream Butter and Sugar: Using a large mixing bowl, beat the softened unsalted butter with granulated sugar until light and fluffy, which should take about 3 to 4 minutes. This step incorporates air for a tender crumb.
  4. Add Eggs: Add the eggs one at a time into the creamed butter and sugar, beating well after each addition to ensure smooth, well-blended batter.
  5. Add Flavorings: Stir in the sour cream, fresh lemon juice, lemon zest, and vanilla extract to the wet mixture, blending completely for a moist and flavorful cake.
  6. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, mixing gently just until everything is combined. Avoid overmixing to keep the cake tender.
  7. Bake the Cake: Pour the batter into the prepared loaf pan and smooth the top evenly. Bake in the preheated oven for 55 to 65 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes.
  8. Cool Completely and Brush with Butter: Remove the cake from the pan and transfer it to a wire rack to cool completely. Once cool, brush the top lightly with 1 tablespoon of melted unsalted butter to add moisture and a shiny finish.
  9. Serve with Raspberries and Powdered Sugar: Just before serving, arrange fresh raspberries on top or alongside the cake and dust with 1-2 tablespoons of powdered sugar for a beautiful presentation and extra sweetness.

Notes

  • Make sure the butter is softened, not melted, for proper creaming with the sugar.
  • Do not overmix the batter once the dry ingredients are added to avoid a dense cake.
  • If you don’t have fresh raspberries, frozen can be used but thaw and drain them before serving.
  • For an extra lemony flavor, add a teaspoon of lemon extract if available.
  • Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 5 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

 

Find it online: https://mamabrisrecipes.com/grilled-sunny-lemon-pound-cake-with-raspberries-recipe/