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Lemon Raspberry Sour Cream Pound Cake

This homemade Lemon Raspberry Sour Cream Pound Cake is filled with plenty of fresh lemon zest and plump whole raspberries. When combined with pound cake they become the ultimate fresh berry pound cake that works for a holiday brunch, mid-afternoon treat or a sweet ending for a summer picnic.

Lemon Raspberry Sour Cream Pound Cake

Lemon Raspberry Sour Cream Pound Cake

When it comes to baking, it’s a year-round activity at our house. Pound cakes in particular are at the top of my list.This recipe is proof that I can’t resist taking advantage of seasonal fruits straight from the vine and finding uses for them for baking and this cake is one such example. In it, fresh raspberries are mixed into a creamy scratch made lemon sour cream batter. Serve it as is or with a dollop of lemon curd or fresh cream and more berries. It’s one more fabulous way to enjoy the made-from-scratch flavor of Southern pound cakes.

Lemon Raspberry Sour Cream Pound Cake

How to Make the Best Lemon Raspberry Sour Cream Pound Cake Recipe

  • Ingredients you’ll need to make homemade Lemon Raspberry Sour Cream Pound Cake: Butter, granulated sugar, sour cream, all purpose flour, large eggs, baking soda, baking powder, salt, fresh raspberries, lemon zest, lemon extract, vanilla extract.
  • Kitchen tools you’ll need: A stand mixer or a hand mixer, measuring cups and spoons, a 12- 14 cup Bundt pan or similar cake pan, whisk, rubber spatula, citrus zester, medium bowl, large bowl and cooling rack.
  • I’ve been baking for a long time and pretty much always use a whisk to sift together my dry ingredients. I use it for biscuits, cookies, cakes and beyond. Trust me, it works like a charm.
  • It’s important to properly clean the raspberries and then spread them out onto a paper towel to dry. Be gentle, so they won’t bruise or break.
  • You could use blackberries or blueberries in this cake as well.
  • Tossing the raspberries with a small amount of flour will help prevent them from sinking to the bottom of the batter. It’s not fool proof, but it does help immensely.
  • You can adapt the amount of lemon zest in the batter to suit your taste. You can use even more for a next level pop of lemon.
  • Store this Lemon Raspberry Pound Cake in an airtight container chilled in the refrigerator for up to one week.
  • You can also freeze this pound cake for up to 2 months. If you freeze it in individual slices, you can pull out one piece at a time for dessert.
Lemon Raspberry Sour Cream Pound Cake

More Easy Pound Cake Recipes to Make

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Lemon-Raspberry Sour Cream Pound Cake

Prep Time20 minutes
Cook Time1 hour 20 minutes
Cooling Time3 hours
Total Time1 hour 50 minutes
Course: Cakes
Cuisine: American
Keyword: lemon-raspberry-sour-cream-pound-cake
Servings: 12 pieces
Calories: 526kcal
Author: Melissa Sperka


  • 2 cup all-purpose flour plus 2 Tbsp
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 cup 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


  • 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.


Serving: 1piece | Calories: 526kcal | Carbohydrates: 83g | Protein: 8g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 499mg | Potassium: 129mg | Fiber: 1g | Sugar: 63g | Vitamin A: 625IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!



  1. 5 stars
    Amazing cake. I used blueberries(fresh) and added lemon instant pudding (1 pack) with the dry ingredients. I think I beat the batter too much because it was extra moist and I wanted a dryer dense texture (like most pound cakes). Otherwise it was an amazing flavor-able cake

  2. it looks like a delicious and beautiful cake. before i found your recipe i had imagined the raspberries would be more of a swirl. my husband and i are baking it this weekend; is it possible to add a swirl of raspberries(perhaps with extra crushed raspberries and a bit of raspberry jam) along with the pint of raspberries or would that throw off the baking time and how it rises? thank you

    1. Hi Diane, a swirl is a great idea and can be done in some cakes. That said, it would take some adjustments and I haven’t tested it in this recipe. It’s best to make this cake as the recipe directs.

  3. 5 stars
    A must have in my lemon bundt/pound cake recipe collection. Of all the lemon cake/bundt cakes I have made, this is one of my favorites.

  4. 5 stars
    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.

    1. 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!

  5. 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.

    1. 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!

      1. 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.

  6. Looks so good ! I have to taste it ! :p
    Can I use 2 tsp (or more ?) lemon juice instead of lemon extract ?

  7. 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.

  8. 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?!

  9. 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.

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