Raspberry Swirl Lemon Pound Cake – Incredibly moist and fluffy lemon-infused pound cake swirled with a fresh raspberry sauce!
If you loved my Perfect Pound Cake recipe, then you’ll love today’s recipe. Today, I bring you my Raspberry Swirl Lemon Pound Cake!
It’s my Perfect Pound Cake, only it’s infused with lemon, and swirled with a fresh raspberry sauce. Pound cake just got a summer makeover!
How to make Raspberry Swirl Lemon Pound Cake
Ingredients you’ll need:
- fresh raspberries
- caster/granulated sugar
- plain/all-purpose flour
- baking powder
- salt
- unsalted butter
- large eggs
- Greek-style yogurt
- lemon extract
- lemon zest
To make this pound cake, simply start by making the raspberry sauce. Place the raspberries and sugar into a saucepan over medium heat, and bring to the boil. Cook for about 5 – 10 minutes, stirring frequently, until the raspberries have broken down, and the mixture has thickened slightly.
Remove from the heat and allow to cool completely.
For the cake, whisk together the flour, baking powder, and salt. Set aside.
In a separate bowl, beat the butter until light and fluffy, then add the sugar and beat until combined. Mix in the eggs, one at a time, then mix in the yogurt, lemon extract, and zest. Gradually mix in the dry ingredients until combined.
Pour half of the batter into a greased 9×5-inch loaf pan lined with parchment paper, spread out, and drop spoonfuls of the raspberry sauce on top. Use a toothpick or knife to swirl the two mixtures together. Pour the remaining batter in the pan, spread out, then top with the remaining raspberry sauce, creating swirls.
Bake for 50 – 60 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Leave to cool completely in the pan on a wire rack before slicing and serving.
The printable recipe card with the full list of ingredients, their measurements, and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements. Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
This Raspberry Swirl Lemon Pound Cake is:
- super quick and easy to make
- deliciously moist and fluffy
- loaded with flavour
- swirled with a pretty raspberry sauce
How long will this pound cake last? This cake can be stored in an airtight container at room temperature or in the fridge for up to 5 days.
Can I freeze this pound cake? Yes, it also freezes well for up to 3 months. Thaw overnight in the fridge before serving. Allow to come to room temperature if desired.
Tried this recipe?
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #simplybakeblog. I’d love to see!
Try these delicious cakes next!
- Perfect Pound Cake
- Perfect Vanilla Sheet Cake
- Chocolate Molten Cakes
- Lemon Bundt Cake
- Lemon Raspberry Bundt Cake
Craving more sweet treats? Subscribe to my newsletter to receive recipe updates straight to your inbox. You can also keep up to date on Facebook, Pinterest, and Instagram.
Raspberry Swirl Lemon Pound Cake
Ingredients
For the Raspberry Swirl*
- 1 cup (125g) fresh raspberries
- 2 tablespoons caster/granulated sugar
For the Cake
- 2 cups (250g) plain/all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) caster/granulated sugar
- 3 large eggs, room temperature
- ½ cup (120g) Greek style yogurt
- 2 teaspoons lemon extract**
- Zest of 1 lemon
Instructions
For the Raspberry Swirl
- Place the raspberries and sugar into a saucepan over medium heat, and bring to the boil.
- Cook for about 5 – 10 minutes, stirring frequently, until the raspberries have broken down, and the mixture has thickened slightly. Allow to cool completely.
For the Cake
- Preheat the oven to 180C/350F/Gas 4. Grease a 9×5-inch loaf pan and line with parchment paper. Set aside.
- Whisk together the flour, baking powder, and salt. Set aside.
- Using a handheld or stand mixer fitted with the paddle attachment, beat the butter until light and fluffy. Add the sugar and beat until combined. Mix in the eggs, one at a time, beating well after each addition.
- Mix in the yogurt, lemon extract, and zest, then gradually mix in the dry ingredients until combined.
- Pour half of the batter into the prepared pan, spread out, and drop spoonfuls of the raspberry sauce on top. Using a toothpick or knife, swirl the two mixtures together.
- Pour the remaining batter in the pan, spread out, then top with the rest of the raspberry sauce, creating swirls.
- Bake for 50 – 60 minutes, or until a toothpick inserted into the centre comes out clean. Cover loosely with aluminium foil halfway through baking to prevent the cake from browning too much.
- Leave to cool completely in the pan before slicing and serving.
Recipe Notes
Nutrition Information:
Nutrition information is automatically calculated, so should only be used as an approximation.
This is a great recipe. Used up some fresh raspberries, followed recipe exactly. My 9”x5” pan took well over an hour to bake. It came right up to the top with no spillover. Wonderful flavor, I suspect that since you cook the raspberries down that frozen raspberries could also be used. The lemon extract and zest is a really nice addition to the sweet raspberries. Thank you for sharing.
Made this bread today with raspberries from my garden. Looks good, but next time I would use 2 loaf pans. It overflowed in my oven.
Do you use plain greek yogurt?? Sounds like a delicious cake!!!!!!
Yes.
Lemon and raspberry are such a fun and tasty combo! Seriously one of the best summer flavors. 🙂 Your pound cake looks beyond, beyond exceptional, Marsha! I’m just staring at my school and drooling. Love the pics! xoxo
Thanks, Demeter!
This cakes looks like a cake I would still over at a bakery when I just walked in to by coffee . Love the combo!
This pound cake looks superb!! I love the raspberry and lemon combo.