If you are craving a dessert that perfectly balances zest and sweetness, this Moist Lemon Pound Cake with Raspberry Compote Recipe is going to become your new best friend. Picture a tender, buttery pound cake, infused with bright lemon zest and juice, its crumb so moist it melts in your mouth, paired with a luscious, slightly tart raspberry compote that bursts with fruity goodness. This combination creates an irresistible flavor harmony that’s perfect for any occasion, whether a cozy afternoon tea or a festive gathering with loved ones.

Ingredients You’ll Need

The image shows a flat lay of baking ingredients arranged on a white marbled texture. There is a yellow lemon near the top left with fresh red raspberries scattered around. A clear glass of water is placed near the top center. Toward the center, a silver scoop holds white flour on a piece of brown parchment paper, next to a small black measuring spoon with white powder and a tiny wooden scoop with coarse salt. A stick of pale yellow butter lies to the left, and a whole brown egg is positioned near the center right. A white bowl filled with white granulated sugar sits near the top right with a small wooden spoon inside. Below the egg, a small white bowl contains white cream cheese cubes. A small glass cup with dark brown vanilla extract is below the cream cheese, and a black container filled with bright red raspberries is on the right. A dark bottle with a red cap is near the bottom right. The whole setup is softly lit, showing clear textures and colors. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this Moist Lemon Pound Cake with Raspberry Compote Recipe lies in its simple, everyday pantry staples that come together to create something truly special. Each ingredient has a purpose: the flour and cornstarch ensure a delicate crumb, while butter and cream cheese add richness and moisture. Fresh lemons bring brightness, and raspberries provide a refreshing contrast with their vibrant, natural sweetness.

Nonstick baking spray: Essential for easy cake release without sticking.
1 1/4 cups all-purpose flour: The base for our tender cake structure.
2 tablespoons cornstarch: Adds a light, silky texture to the cake crumb.
1/2 teaspoon baking soda: Helps the cake rise just right for a perfect lift.
1/4 teaspoon kosher salt: Balances sweetness and enhances all flavors.
1 stick unsalted butter (8 tablespoons), room temperature: Brings buttery richness and moisture.
4 ounces cream cheese, room temperature: Adds creamy softness and a subtle tang.
1 1/4 cups + 2 tablespoons granulated sugar: Sweetens while contributing to the cake’s tender crust.
3 eggs, room temperature: Provide structure and keep the cake moist.
1 tablespoon grated lemon zest: Packs concentrated lemon flavor and freshness.
3 tablespoons fresh lemon juice: Brings a bright, natural tartness that wakes up your palate.
1 teaspoon vanilla extract: Adds warmth and depth of flavor.
1/2 teaspoon lemon extract: Amplifies the lemon punch without overpowering.
8 ounces fresh raspberries: The star ingredient for the tangy compote topping.
1/4 cup granulated sugar: Sweetens the raspberry compote to perfection.
1/4 cup water: Helps dissolve sugar and cook down the raspberries.

How to Make Moist Lemon Pound Cake with Raspberry Compote Recipe

Step 1: Prepare Your Pan and Dry Ingredients

Begin by preheating your oven to 325 degrees Fahrenheit and give an 8-1/2 x 4-1/2 x 2-1/2-inch loaf pan a generous spray with nonstick baking spray to ensure your cake slides out perfectly. Over a sheet of wax paper, sift together the flour, cornstarch, baking soda, and kosher salt twice—this step is crucial as it aerates the dry mixture, ensuring your pound cake remains light yet perfectly textured.

Step 2: Cream Butter, Cream Cheese, and Sugar

Using a stand mixer fitted with the paddle attachment, beat the butter and cream cheese at medium speed for about 30 seconds until fully combined and silky. Gradually add in the granulated sugar and continue beating for about 5 minutes or until the mixture is incredibly light, fluffy, and pale—this aeration is the secret behind a tender crumb with delightful lift. Remember to scrape down the bowl sides occasionally so everything incorporates evenly.

Step 3: Incorporate Eggs and Flavorings

Add the eggs one at a time, beating each just until combined to avoid overworking the batter. Follow with the lemon zest, fresh lemon juice, vanilla extract, and lemon extract, folding all these fragrant ingredients in gently to elevate the cake’s vibrant lemon flavor profile without losing its tender texture.

Step 4: Add Dry Ingredients and Bake

Reduce your mixer speed to low, then add the sifted flour mixture in three parts, mixing each until just combined. This careful folding helps keep the cake light. Transfer the batter to your prepared pan and smooth the top with a spatula. Bake for 70 to 75 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let the cake cool for 15 minutes in the pan before loosening the edges with a knife and transferring it to a wire rack to cool completely.

Step 5: Make the Raspberry Compote

While the cake cools, combine fresh raspberries, sugar, and water in a medium saucepan over medium heat. Simmer gently for 14 to 16 minutes, stirring occasionally, until the raspberries break down and the mixture thickens to a jam-like consistency. This compote is what brings the perfect balance of tartness and sweetness to complement the lemon cake’s richness.

How to Serve Moist Lemon Pound Cake with Raspberry Compote Recipe

The image shows a close-up of three thick slices of golden-brown bread stacked on a white plate, with a chunky, bright red raspberry sauce drizzled generously over the top slice and spilling down onto the plate. The bread has a slightly rough, crumbly texture on the edges, and the sauce appears glossy with whole raspberry seeds visible, adding a textured look. The background is a soft, white marbled surface that highlights the vibrant colors of the bread and sauce. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For a beautiful presentation, sprinkle fresh lemon zest or a dusting of powdered sugar over each slice. Adding a few whole fresh raspberries on top of the compote can also brighten the dish visually while enhancing its fresh flavors.

Side Dishes

This cake pairs wonderfully with light accompaniments such as a dollop of whipped cream or a scoop of vanilla bean ice cream for a more indulgent treat. A cup of hot tea or freshly brewed coffee also complements and balances the bright citrus and berry notes perfectly.

Creative Ways to Present

Try serving slices of the pound cake with a swirl of compote and some mint leaves in clear glass dessert cups for an elegant look. Alternatively, use the compote as a layered filling inside a trifle or atop cupcakes to showcase the flavors in a playful way.

Make Ahead and Storage

Storing Leftovers

Wrap the leftover lemon pound cake tightly in plastic wrap or store it in an airtight container to maintain its moistness. It keeps well at room temperature for up to two days or can be refrigerated for about a week if you want it to last longer.

Freezing

This Moist Lemon Pound Cake with Raspberry Compote Recipe freezes beautifully. Wrap individual slices or the entire cake in plastic wrap and then in foil before placing in the freezer. It can be frozen for up to 3 months without losing quality. Be sure to thaw overnight in the refrigerator before serving.

Reheating

For best results, reheat slices gently in a microwave for 15 to 20 seconds or warm them in a low oven (about 300 degrees Fahrenheit) for 5 to 10 minutes. This will refresh the cake’s softness and bring out its wonderful lemon flavor.

FAQs

Can I use frozen raspberries for the compote?

Absolutely! Frozen raspberries work well and can be used directly from the freezer. Just allow a bit more simmering time for the compote to thicken properly.

What makes this pound cake moist compared to others?

The combination of butter and cream cheese in the batter adds richness and moisture, while the careful beating of butter, cream cheese, and sugar introduces air, resulting in a tender, soft crumb that is not dense or dry.

Can I substitute lemon extract with something else?

If you don’t have lemon extract, you can increase the amount of fresh lemon zest slightly or add a touch of lemon juice to boost the citrus flavor naturally.

Is it necessary to sift the dry ingredients twice?

Yes, sifting ensures that the flour, cornstarch, baking soda, and salt are evenly combined and aerated, which is key to achieving the delicate texture that defines this pound cake.

How long can I store the raspberry compote?

Stored in an airtight container in the refrigerator, the raspberry compote will keep well for about 5 to 7 days and can also be frozen if you want to keep it longer.

Final Thoughts

There is something incredibly satisfying about baking a cake that feels both classic and fresh, and this Moist Lemon Pound Cake with Raspberry Compote Recipe hits that mark perfectly. Its bright lemon flavor, tender texture, and luscious raspberry topping come together to create a dessert you’ll want to make again and again. Trust me, once you try this, it’ll become your go-to recipe to impress friends and delight family alike, with every bite reminding you just how wonderful simple ingredients can be.

Moist Lemon Pound Cake with Raspberry Compote Recipe

Ingredients You’ll Need

How to Make Moist Lemon Pound Cake with Raspberry Compote Recipe

Step 1: Prepare Your Pan and Dry Ingredients