| Level: | Easy |
| Total: | 3 hr |
| Active: | 15 min |
| Yield: | 8 servings |
Ingredients
- One 6-ounce container fresh raspberries
- 1 1/2 cups granulated sugar
- 1 1/2 sticks (12 tablespoons) unsalted butter, plus more for buttering the pan
- 3 large eggs
- 1 1/2 cups all-purpose flour, plus more for flouring the pan
- 1/2 cup lemonade
- 1/4 teaspoon kosher salt
- 1 tablespoon lemon zest
- 1 cup powdered sugar, sifted
- 1 tablespoon lemon zest, left out to dry for 30 minutes, plus juice of 1/2 lemon
- Pinch kosher salt
Instructions
- For the cake: Preheat the oven to 325 degrees F. Put the raspberries in a bowl and set aside.
- In the bowl of an electric mixer fitted with a paddle attachment, cream together the granulated sugar and butter. Add the eggs 1 at a time, mixing after each addition. Turn the mixer to low and gradually add all but 2 tablespoons of the flour (reserve the 2 tablespoons for the raspberries). Add the lemonade and salt and mix until combined. Add the lemon zest and mix. Scrape the bowl.
- Toss the remaining 2 tablespoons flour with the raspberries in the bowl; this will stop them from sinking. Fold the raspberries into the batter with a spatula.
- Butter and flour a 9-by-5-inch loaf pan. Pour the batter into the loaf pan and even out the surface. Bake until a toothpick inserted in the center does not come out totally clean but isn’t wet with batter either, 1 hour and 15 minutes to 1 hour and 30 minutes. Let the cake sit in the pan for 30 minutes, then carefully turn it out onto a cooling rack set over a baking sheet to cool.
- For the glaze: Combine the powdered sugar, lemon zest and juice, salt and 2 tablespoons water in a bowl. Gently whisk until thick but pourable, adding a little more water if needed. Drizzle the glaze over the cake and let set.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 473 |
| Total Fat | 19 g |
| Saturated Fat | 12 g |
| Carbohydrates | 71 g |
| Dietary Fiber | 2 g |
| Sugar | 51 g |
| Protein | 5 g |
| Cholesterol | 116 mg |
| Sodium | 105 mg |
Reviews
I had all the ingredients in the house, raspberries were past their peak but not rotten yet and I threw this together in no time whatsoever. It was easy and the results were amazing. this will definitely be in my “make again” catalogue
This got a thumbs up from everyone who tasted it. I used about 1 cup of frozen raspberries cut in halves or thirds and thawed. The recipe made 3 mini loaves. Cooked for 45 minutes.
It does have a great flavor. However, it did take a long time to cook. I’m going to make it again using a larger loaf pan and using butter that is not completely at room temperature. We’ll see how it turns out!
This cake is amazing! I’ve made it several times now and also used it in Christmas gift baskets last year. It’s the perfect mix of sweet and tangy.
Perfect old-fashioned pound cake consistency.
While the flavor profile idea is great, the final product was not, it took forever to cook the middle which caused the outside to over brown, and the glaze was not very appetizing.
Horrible. I followed directions exactly and as soon as I added the lemonade to my batter, it curdled. Do not recommend.
My family LOVED this cake. The lemonade puts the lemon flavor over the top. The recipe came together easy too. I will try with blueberries next time.
I made this pound cake since my husband can’t eat milk or butter . I substitute the butter for plant butter . It is so moist and yummy . Now I have a great dessert he can enjoy !
I made this with Blueberries and it was AMAZING!!! The best flavor! We watched this episode this past weekend! It turned out perfect! Husband was very pleased!