LEMON RASPBERRY POUND CAKE
Posted on 25 June 2016
- 601 g Calories
- 23 g Fat
- 92 g Carbohydrates
- 3 g Fibre
- 10 g Protein
For the cake:
1 1/4 sticks unsalted butter, at room temperature, plus more for the pan
2 cups all-purpose flour, plus more for the pan
2 teaspoons baking powder
1 teaspoon kosher salt
1 cup granulated sugar
3 tablespoons lemon zest (from 3 lemons)
3 large eggs, at room temperature
1 cup plain lowfat yogurt, at room temperature
1 cup raspberries
For the glaze:
1 cup confectionersu0027 sugar
2 tablespoons lemon juice
Preheat oven to 350°. Butter and flour a 4 1/2" x 8 1/2" loaf pan. In a large bowl, whisk together flour, baking powder and salt.
In a large bowl, beat butter, granulated sugar and lemon zest until light and fluffy, about 5 minutes. Add eggs, one at a time, and beat until combined. Alteate adding flour mixture and yogurt, starting with the mixture, until just combined. Stir in raspberries.
Transfer batter to prepared pan and bake until golden, 70 to 80 minutes. Let cake cool for about an hour in the pan, then pop out of pan and let cool completely.
For the glaze, whisk together confectioners' sugar and lemon juice. Drizzle over cooled cake.