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Raspberry Lemon Pound Cake

theseasidebaker
  • 70 minutes
  • Serves 8

INGREDIENTS

Cake

1 cup

fresh or frozen raspberries

2 tsp

corn starch

1 cup

unsalted butter (room temperature)

1 cup

granulated sugar

2

large eggs (room temperature)

1 tbsp

lemon juice

1 tbsp

lemon zest

2 cups

all-purpose flour

1/2 tsp

baking soda

1/2 tsp

salt

2/3 cup

sour cream

1 cup

fresh or frozen raspberries (plus more for garnish)

Glaze

1 cup

powdered sugar

1 tbsp

lemon juice