Raspberry Lemon Pound Cake

There’s something magical about a homemade pound cake, especially one that brings together the sweet and tart flavors of raspberries and lemons. This Raspberry Lemon Pound Cake has become a staple in our household, and I love making it for any occasion, from Sunday brunches to after-school snacks. The delightful scent of citrus and fresh berries fills the kitchen, drawing in my kids, who are always eager to grab a slice (or two).

What I love most about this recipe is how easily it comes together with simple ingredients that I almost always have on hand. It’s moist, bursting with fruity goodness, and topped with a lemony glaze that adds the perfect sweet finish. When I first made this, I wasn’t sure how the family would react. But let me tell you: they devoured it! My husband even asked if I could make it a regular part of our dessert rotation, and my kids? Well, let’s just say it didn’t last until the next day.

The best part about this pound cake is its versatility. Whether you’re serving it at a picnic or packing it in lunchboxes, it’s guaranteed to impress. And trust me, even if you’re not much of a baker, you can still ace this recipe. It’s forgiving and fuss-free, which makes it perfect for busy moms like us who still want to serve up a delicious treat.

Questions I Often Get Asked About This Recipe

Can I use frozen raspberries instead of fresh?
Absolutely! Frozen raspberries work just as well. Just be sure to thaw them first and pat them dry to avoid excess moisture in the batter.

What can I substitute for the lemon glaze?
If you’re not a fan of lemon, you can make a simple vanilla glaze instead. Mix powdered sugar with a splash of milk and a bit of vanilla extract.

Can I make this ahead of time?
Yes! This cake stays moist for up to three days if stored in an airtight container. It also freezes beautifully; just wrap it tightly and freeze for up to two months.

Do I need a special pan to make this?
While a standard loaf pan is ideal, a bundt pan will also work. Just make sure to adjust the baking time accordingly and check for doneness with a toothpick.

How do I know when the cake is done?
The top should be golden brown, and a toothpick inserted into the center should come out clean or with just a few moist crumbs.

What You Need to Make Raspberry Lemon Pound Cake

Ingredients:

1 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1/2 cup plain Greek yogurt

Zest of one lemon

2 tablespoons freshly squeezed lemon juice

1 teaspoon vanilla extract

1 cup fresh or frozen raspberries

1 cup powdered sugar (for the glaze)

Additional lemon slices and raspberries for garnish (optional)

Tools Needed:

Standard loaf pan (9×5 inch)

Mixing bowls

Hand mixer or stand mixer

Spatula

Toothpick for testing

How to Make Raspberry Lemon Pound Cake

Preheat your oven to 350°F (175°C) and grease a standard loaf pan or line it with parchment paper for easy removal.

Whisk together dry ingredients: In a medium bowl, combine flour, baking powder, and salt. Set aside.

Cream the butter and sugar: In a large bowl, beat the softened butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.

Add wet ingredients: Mix in the Greek yogurt, lemon zest, lemon juice, and vanilla extract until fully incorporated.

Combine wet and dry ingredients: Slowly add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.

Gently fold in raspberries: Use a spatula to gently fold in the raspberries, being careful not to break them.

Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.

Prepare the glaze: While the cake cools, whisk together the powdered sugar and a bit of lemon juice until smooth. Drizzle over the cooled cake and garnish with lemon slices and more raspberries if desired.

Serve and enjoy: Let the glaze set for a few minutes before slicing and serving.

Tips for Making the Best Raspberry Lemon Pound Cake

Room Temperature Ingredients: Make sure your butter, eggs, and yogurt are at room temperature for the best texture.

Prevent Sticking: Line your loaf pan with parchment paper or grease it well to ensure the cake releases easily.

Don’t Overmix: When adding the dry ingredients, stir until just combined to keep the cake tender.

Berry Distribution: To prevent raspberries from sinking, lightly coat them with a bit of flour before folding into the batter.

Adjust Sweetness: If you prefer a sweeter cake, you can increase the sugar in the glaze or use sweeter berries.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “This was a hit with the whole family! So moist and flavorful. The lemon glaze is a game-changer!” — Amy R.

⭐️⭐️⭐️⭐️ “I made this for a potluck, and it disappeared in minutes. Next time, I think I’ll add a few extra raspberries.” — Mark L.

⭐️⭐️⭐️⭐️⭐️ “Perfect recipe for a busy mom! Easy to make, and my kids loved it. I’ll definitely make it again.” — Sarah M.

⭐️⭐️⭐️ “Good flavor, but mine turned out a bit dense. I may have overmixed the batter. Will try again!” — Jessica T.

⭐️⭐️⭐️⭐️⭐️ “The best pound cake I’ve ever made! Love the balance of tart and sweet. Freezes well, too!” — Liz P.

Printable Recipe

Check Out Some Of Our Other Recipes / Crafts

Blissful Blueberry Shortcake Cake

Easy Molasses Sugar Cookies

Smothered Hamburger Steak

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If You Enjoyed This Recipe, Please Share!

Cooking and sharing delicious recipes is one of life’s simple joys, and this Raspberry Lemon Pound Cake is no exception! If your family loves this cake as much as mine does, don’t keep it a secret—share the recipe with your friends and family. Snap a picture, post it on social media, and tag me so we can spread the love (and the sweetness) together. Your support means the world, and it helps others discover this scrumptious treat!