Raspberry Lemon Pound Cake
Recipe information
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Cooking:
10 min.
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Servings per container:
1
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Source:
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Ingredients for - Raspberry Lemon Pound Cake

1. 1 1/2 c. all-purpose flour -
2. 1/4 tsp. baking soda -
3. 1/4 tsp. salt -
4. 1 c. granulated sugar -
5. 1/2 c. (1 stick) butter, softened -
6. 4 oz. cream cheese, softened -
7. 1 tsp. grated lemon zest -
8. 3 large eggs, room temperature -
9. 2 tsp. vanilla extract -
10. 1 (6-oz.) container raspberries -
11. 1/2 c. confectioners' sugar -
12. 5 tbsp. heavy cream -
13. 1 tbsp. seedless raspberry jam -

How to cook deliciously - Raspberry Lemon Pound Cake

1. Stage

Make the Glaze: Meanwhile, in a blender, purée confectioners' sugar, cream and jam, scraping down the sides as needed. Drizzle glaze over cooled cake and serve.

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