Raspberry Lemon cake

I always tried to replicate a famous Starbucks lemon pound cake. In a beginning, it turned out to be too dry, then it didn’t bake at all. After that, it was too crumbly or burned on a bottom, not lemony enough….
Finally! I got a perfect cake, I try to remember that recepie because when I baked that cake I was throwing some stuff in it and did not even measured some of the components. So if you guys gonna make it, please leave me some comments. It would be really helpful. Hope you gonna succeed in that wonderful, moist and delicious cake!

You need:

  • 1 cup butter( room temperature)
  • 2 cups sugar
  • zest of 2 lemons
  • juice of 1 lemon
  • 3 eggs (room temperature)
  • 1 tsp vanilla extract
  • 2 1/2 cup flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup butter milk
  • 1 cup fresh raspberries ( washed and dried)

Preheat oven to 325F. In a large bowl mix butter, sugar, vanilla with electric mixer. Add eggs one at the time. Add lemon juice. In a separate bowl sift baking powder, baking soda and flour. Add salt and lemon zest. Add dry ingredients to the wet. Mix it with electric mixer not more than a minute, and switch to silicon spatula. Mix it well,  add butter milk. Fold  raspberries in to the cake butter.

Grease and flour bound cake pan. Transfer cake butter to the pan and bake 50-60 min on a middle level. Usually I start checking my cake after 45 min. DO NOT OPEN oven before 45 minutes. Your cake gonna be dense and low. You can use chopsticks( every one has them) for checking cake. Just poke cake all the way trough, if stick coming out dry and clean your cake is ready. Remove pan from the oven and wait before flipping 5-10 minutes.

Here is the moment of truth, or how good you greased and floured your baking dish…

Cover pan with serving dish and flip. Even I always worrying. Sprinkle cake with powdered sugar and enjoy. I personally prefer store it under plastic wrap. In that case it is not going to be dry.


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