Description
This Moist Lemon Pound Cake features a tender, rich crumb infused with fresh lemon zest and juice, perfectly balanced by a luscious raspberry compote. Baked to golden perfection, it’s a delightful dessert that’s both refreshing and indulgent, ideal for any occasion.
Ingredients
Lemon Pound Cake
- Nonstick baking spray
- 1 1/4 cups all-purpose flour
- 2 tablespoons cornstarch
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 stick unsalted butter, at room temperature (8 tablespoons)
- 4 ounces cream cheese, at room temperature
- 1 1/4 cups + 2 tablespoons granulated sugar
- 3 eggs, at room temperature
- 1 tablespoon grated lemon zest (about 1 lemon)
- 3 tablespoons fresh lemon juice (about 1 lemon)
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
Raspberry Compote
- 8 ounces fresh raspberries
- 1/4 cup granulated sugar
- 1/4 cup water
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F. Spray an 8-1/2 x 4-1/2 x 2-1/2-inch loaf pan (6 cup capacity) with nonstick baking spray to ensure easy cake removal.
- Sift dry ingredients: Over a sheet of wax paper, sift together the all-purpose flour, cornstarch, baking soda, and kosher salt two times to aerate the mixture and remove lumps.
- Cream butter and cream cheese: In the bowl of a stand mixer fitted with the paddle attachment, beat the unsalted butter and cream cheese at medium speed for about 30 seconds until well combined and creamy.
- Add sugar: Gradually add the granulated sugar and continue beating the mixture for 5 minutes or until very light and fluffy, scraping down the sides of the bowl occasionally to ensure even mixing.
- Incorporate eggs and flavorings: Add the eggs one at a time, beating just until combined after each addition to maintain emulsion. Stir in the grated lemon zest, fresh lemon juice, vanilla extract, and lemon extract, mixing until just combined.
- Add dry ingredients: Reduce mixer speed to low and add the sifted flour mixture in three additions, beating until just combined after each to avoid overmixing. Scrape down the bowl sides as needed.
- Bake the cake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 70 to 75 minutes, or until a toothpick inserted in the center comes out clean. Once done, transfer the pan to a wire rack and let cool for 15 minutes.
- Unmold the cake: Run a thin knife around the edges of the pan to loosen the cake, then turn it out onto a wire rack and allow it to cool completely before slicing.
- Prepare raspberry compote: In a medium saucepan over medium heat, combine fresh raspberries, granulated sugar, and water. Cook for 14 to 16 minutes, stirring occasionally, until the raspberries break down and the mixture reaches a jam-like consistency.
- Serve: Slice the cooled lemon pound cake and serve alongside or topped with the warm raspberry compote for a perfect balance of tartness and sweetness.
Notes
- Use room temperature ingredients to ensure a smooth batter and even baking.
- Sifting the dry ingredients twice helps create a lighter cake texture.
- The raspberry compote can be made ahead and stored in the refrigerator for up to 3 days.
- For an extra lemony kick, lightly brush the baked cake with a lemon simple syrup before serving.
- Leftover cake can be stored covered at room temperature for up to 3 days or refrigerated for up to a week.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
