Raspberry Lemon Pound Cake

This recipe for Raspberry Lemon Pound Cake yields a tender and light, even-crumbed lemon-scented loaf with a delightful raspberry swirl in the middle.

Why you'll love this recipe

This recipe is:

Streamlined: this recipe is based on my Matcha Pound Cake and utilizes separated egg whites and egg yolks in the style of making a chiffon cake, which can be a little intimidating, but my how-to steps make this simple to follow.

Delicious: a pound cake that's not too greasy, yet has an even crumb, filled with tangy lemon flavor and tart, sweet raspberries.

Worth the effort: making the raspberry swirl from fresh raspberries rather than a raspberry jam adds a delicious pop of tartness to the loaf cake.

Ingredients you'll need

Raspberry coulis:

• fresh raspberries: you can also use frozen
• granulated sugar: for sweetness
• lemon juice: adds a little acidity to balance out the sweetness
• cornstarch: for thickening up the coulis

Lemon loaf:

• eggs: separated separate egg whites from yolks while cold, and then brought up to room temperature
• all-purpose flour: regular plain flour; you can also use cake flour
• cornstarch: to add some lightness to the cake's texture; if using cake flour, you can omit
• baking powder: acts as a leavener; don't use baking soda
• lemon zest: for fragrance
• cream of tartar or use 1 teaspoon lemon juice or white vinegar
• granulated sugar divided (50g and 100g)
• salted butter: room temp
• whole milk: room temp
• lemon juice
• vanilla extract: use a high quality vanilla extract for the best flavor; for more lemony flavor, you can use a lemon oil extract instead

How to make it

Make the raspberry coulis

In a small saucepan, combine fresh raspberries, sugar and lemon juice.

Bring to a simmer over medium heat.

Strain the raspberry mixture through a sieve (discard the seeds) and return it to the saucepan.

Bring mixture up to a boil and add in the cornstarch slurry.

Stir and cook until the mixture thickens slightly.

Remove from heat and let it cool.

Make the cake

Separate the egg yolks and egg whites into 2 different bowls. Set aside.

In a large bowl, sift together the dry ingredients: all purpose flour, cornstarch, baking powder and lemon zest. Set aside.

Preheat oven to 350°F/177°C. Line a 8" by 4" loaf pan with parchment paper.

In a clean stand mixer bowl fitted with a whisk attachment, transfer the egg whites and whip until foamy. Add in the cream of tartar and keep beating until lots of bubbles form.

Gradually add in 50g of granulated sugar and whip until stiff peaks. (Peak will be straight when whisk is lifted).

Remove the whipped egg whites and transfer to a large clean bowl. Set aside.

Using the same mixer bowl, change to a paddle attachment and add in the butter and remaining 100g granulated sugar.

Cream until light and fluffy, about 2-3 minutes on high speed.

Gradually add in the egg yolks one by one, and then slowly add the milk, lemon juice and vanilla extract. Beat until combined. (At this point, it may begin to curdle, which is fine).

Remove the mixer bowl and sift about ⅓rd of the dry ingredients (flour, cornstarch, and baking powder) over the egg yolk batter.

With a spatula, fold in the dry ingredients into the mixture and alternate with ⅓rd of the whipped egg whites, repeating until everything is combined together and there are no white streaks left, but making sure not to overmix as to deflate the batter.

Remove about ⅓rd of the cake batter and fold it into the raspberry coulis (from earlier) to make the raspberry layer.

Transfer about ⅔rds of the remaining plain cake batter into the lined loaf pan.

Add the raspberry layer and cover with the remaining plain cake batter.

Use a sharp knife to swirl the two batters together.

Carefully tap the pan a few times to release any trapped air bubbles.

Bake at 350°F/177°C for 60-65 mins, until golden brown on top, or until a toothpick inserted comes out clean, or with the slightest crumbs clinging to it.

Let cool completely before icing.

Make the cream cheese frosting

In a stand mixer bowl fitted with a paddle attachment, add in cream cheese, powdered sugar and vanilla extract.

Beat until the frosting is smooth.

Use an offset spatula to spread the cream cheese frosting over the top surface of the cake.

Let the frosting set a little before slicing. (Note that it will not completely harden).

How to serve

Serve the cake at room temperature on its own, or with a scoop of vanilla ice cream or raspberry ice cream.

How to store

Store the cake in an airtight container in a cool location for up to 2 days.

You can transfer it into the fridge and store for up to 1 week.

Slice and individually wrap with plastic wrap, and freeze for up to 2 months.

Defrost the cake overnight in the fridge or at room temperature before enjoying.

Variations

You can change up the flavor of the raspberry coulis and use a raspberry rose compote, or try a strawberry earl grey jam flavor.

Try adding matcha powder for a green tea pound cake.

Expert tips & notes

It's best to have all the ingredients at room temperature (with the exception of the eggs, which should be separated first while cold, and then brought up to room temp).

If the batter curdles before adding in the flour, that's OK.

Tip: this cake will taste even better after sitting at room temperature for 1 or 2 days. 

Add a little red food coloring if you prefer a pink-colored loaf.

Other delicious recipes you may like

Be sure to check out these recipes:

Raspberry Earl Grey Croissants

Lemon Lavender Pound Cake

Most Delicious Matcha Pound Cake

Raspberry Rose Compote

Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!