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Lemon and Raspberry Pound Cake

Ree Drummond : Food Network
  • 180 minutes
  • Serves 8

INGREDIENTS

2 tbsp

Lemon, zest

1 6 ounce container

Raspberries, fresh

3

Eggs, large

1 1/2 cups

All-purpose flour

1 1/2 cups

Granulated sugar

1/4 tsp

Kosher salt

1 pinch

Kosher salt

1 cup

Powdered sugar

1/2 cup

Lemonade

1 1/2 sticks

Butter, unsalted