When fresh berries are in abundance you can never go wrong with this this Lemon Raspberry Sour Cream Pound Cake. A classic sour cream pound cake batter is enhanced with fresh lemon zest and plump whole raspberries. Baked together they become the ultimate flavor combo ready to be the sweet ending to any gathering.
When it comes to baking, I confess it’s a year-round activity at our house. Pound cakes in particular like my Banana Pudding Cream Cheese Pound Cake, Million Dollar Pound Cake and Lemon Lovers Pound Cake are often seen cooling on my kitchen counter. My oven never rests for very long. I just can’t resist taking advantage of seasonal fruits straight from the vine and finding uses for them.This cake is one such example. Fresh raspberries mixed into the creamy lemon-laced sour cream batter combines to create a flavor that just never gets old. Serve it as is, or with a dollop of lemon curd or fresh cream and more berries, it’s another fabulous way to enjoy the made-from-scratch flavor of pound cake.
You may also like: Lemon Sour Cream Pound Cake, White Chocolate Raspberry Cake and Chocolate Raspberry Cake.
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Helpful Kitchen Items:
Lemon-Raspberry Sour Cream Pound Cake
Servings 12 -16 slices
Ingredients
- 2 cup all-purpose flour plus 2 Tbsp
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 cup [2 sticks] butter softened
- 1 3/4 cup granulated sugar
- 2 tsp pure lemon extract
- 1 tsp pure vanilla extract
- 4 large eggs
- 8 oz sour cream
- 1 pint red raspberries
- 2 Tbsp fresh lemon zest
Instructions
- Preheat the oven to 325°F. Butter and flour a standard Bundt pan or spray liberally with baking spray.
- In the bowl of a stand mixer, cream together the softened butter, granulated sugar, lemon and vanilla extracts. Cream for 3 minutes until fluffy and light yellow in color. Scrape down the sides of the bowl as needed.
- Add the eggs, one at a time beating well after each addition.
- Rinse and gently pat dry the raspberries. Toss with 2 Tbsp of all-purpose flour. Set aside.
- Sift together the 2 cup all-purpose flour, baking powder, salt and baking soda.
- Add to the creamed butter alternately with the sour cream. After all has been added, increase the speed of the mixer and beat until fully combined around 1 minute.
- Fold the lemon zest and raspberries into the batter by hand.
- Spread evenly into the prepared pan.
- Bake for 1 hour 20 minutes or until a toothpick inserted into the center comes back clean.
- Cool in the pan to warm, then turn out onto a cooling rack to cool completely.
- Store chilled.
Robin says
Looks delicious. Can you substitute strawberries for the raspberries?
Melissa says
Thanks Robin, I’m not sure. Perhaps you could, although I haven’t tried it and can’t attest to the success. Cakes like this one tend to do best with whole berries.
Anonymous says
This looks amazing and want to try it w/ blueberries!!! My question….could you do this in a loaf pan instead of a bundt pan?!
Sonya says
You may substitute blueberries. That fine. You can also use a loaf pan but it will not be as pretty!!
Melissa says
Great question, I think you probably could, adjusting the baking time accordingly.
Thalia @ butter and brioche says
yum.. this looks delicious and so moist. i can never pass up a good pound cake. thanks for sharing the great recipe!
Anonymous says
Can I use gluten free all purpose flour?
Melissa says
I haven’t tried it, but if you’re experienced using it, it may work. If you try it, come back and comment letting others know how it turned out.
Melissa says
Sure you can use lemon juice. Just be aware that lemon extract has a concentrated flavor much more so than fresh juice.
Aurélie D. says
Looks so good ! I have to taste it ! :p
Can I use 2 tsp (or more ?) lemon juice instead of lemon extract ?
Linda says
This looks great. I’m going to try it.
Kay says
Can coconut oil be used instead of butter?
Melissa says
I’ve never tried it with this recipe. If you do let me know how it goes.
Debbie Tretter says
They look absolutely delicious.
Lorraine Parente says
Can you use frozen fruit?
Melissa says
Fresh whole berries are best but, if you choose to use frozen thaw first and drain.
Priscilla M Chabal says
Needed to take out this cake at the 45 minute mark. Any longer & it would have burned. Its crazy delicious. I glazed it with a lemon juice & powdered sugar icing.
shannon says
I have just finished making this and I also removed at 45-minutes. Thank you for leaving this comment, otherwise I might not have checked quite so soon in the process. It smells delicious and I’ll have a terrible time waiting until tomorrow evening with friends to have my first bite!
martha says
So, the cake is actually done at 45 minutes. You don’t have to bake it for 1 hour and 20 minutes. I’m confused.
Melissa says
Please follow the recipe as written and know your own oven and how it performs.
Natalia says
I’d tried this recipe, it was delicious. Thank you !
Barb says
I made this pound cake this morning. Oh my goodness! It’s so delicious! I sampled it before freezing it because I plan to make the Raspberry Lemon Trifle for our neighbourhood potluck two weeks from today. I think I’ll keep making it and freezing portions for when I have unexpected company, it’s that delicious and impressive. It’ll look so nice with a sprinkle of icing sugar and some fresh raspberries, which I usually have on hand. Thank you for sharing this.
Melissa says
I’m delighted you loved this cake as much as we do. It does freeze beautifully and such a wonderful treat when you don’t feel up to baking. Thank you for taking the time to let me know. Visit often!