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Overlapped slices of raspberry swirl lemon pound cake on parchment paper.
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5 from 1 vote

Raspberry Swirl Lemon Pound Cake

Incredibly moist and fluffy lemon-infused pound cake swirled with a fresh raspberry sauce!
Prep Time25 minutes
Cook Time1 hour
Total Time1 hour 25 minutes
Course: Cakes
Keyword: lemon, pound cake, raspberry
Servings: 10 slices
Calories: 386kcal
Author: Marsha

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 9x5-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.

Notes

Leftover cake can be stored at room temperature or in the fridge for up to 5 days. This cake also freezes well for up to 3 months. Thaw overnight in the fridge before serving.
*For seedless raspberry sauce, puree 2 cups (250g) of fresh raspberries until smooth. Push the mixture through a sieve into a saucepan. Discard the seeds. Add 4 tablespoons of caster/granulated sugar, and bring to the boil over medium heat. Cook on medium-low heat, stirring frequently, for about 10 minutes until the sauce has thickened. Allow to cool completely.
**Don't use lemon juice in place of lemon extract because it's not strong enough, and the acidity can alter the overall results.