Lemon Raspberry Sour Cream Pound Cake

Lemon Raspberry Sour Cream Pound Cake – When it comes to baking, I confess it’s a year-round activity at our house.  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.

Ingredients you’ll need:
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

Directions:
Preheat the oven to 325°F.  Butter and flour a standard Bundt pan or spray liberally with baking spray.  [i.e. Bakers Joy]  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. [Tip: Fold gently to avoid breaking the raspberries]

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. Yield: 12-16 slices

Lemon-Raspberry Sour Cream Pound Cake

 

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Author: Melissa Sperka

Serves: 12-16 slices

Ingredients

• 2 cup all-purpose flour, plus 2 Tbsp
• 1 tsp baking powder
• ½ tsp salt
• ½ tsp baking soda
• 1 cup [2 sticks] butter, softened
• 1¾ 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

1. Preheat the oven to 325°F. Butter and flour a standard Bundt pan or spray liberally with baking spray.
2. 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.
3. Add the eggs, one at a time beating well after each addition.
4. Rinse and gently pat dry the raspberries. Toss with 2 Tbsp of all-purpose flour. Set aside.
5. Sift together the 2 cup all-purpose flour, baking powder, salt and baking soda.
6. 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.
7. Fold the lemon zest and raspberries into the batter by hand.
8. Spread evenly into the prepared pan.
9. Bake for 1 hour 20 minutes or until a toothpick inserted into the center comes back clean.
10. Cool in the pan to warm, then turn out onto a cooling rack to cool completely.
11. Store chilled.

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