Lemon Raspberry Sour Cream Pound Cake
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Lemon-Raspberry Sour Cream Pound Cake

Course Cakes
Cuisine American
Keyword lemon-raspberry-sour-cream-pound-cake
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Cooling Time 3 hours
Total Time 1 hour 50 minutes
Servings 1 Cake
Author Melissa Sperka

Ingredients

  • 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

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.