RECIPES › Raspberry Lemon Pound Cake

Raspberry Lemon Pound Cake

Name: Raspberry Lemon Pound Cake
Prep time: PTM
Total time: 56 min
Yield: 10
Ingredients: 1 package Krusteaz® Meyer Lemon Pound Cake Mix; ¾ cup Water; 10 tbsp Butter, melted; ½ cup Freeze-dried raspberries, finely ground to a powder; 1 package Glaze mix (enclosed); 2 tbsp Water (for glaze)

Slices of Raspberry Lemon Pound Cake on a plate garnished with raspberries.

A burst of tangy freshness is exactly what you’ll get with our delectable Raspberry Lemon Pound Cake recipe. The zesty aroma of lemons combines harmoniously with the vibrant raspberries creating the perfect balance of flavors in each fluffy slice. Great for any occasion this cake is a true celebration of summer’s finest fruits.

PREP

TOTAL TIME

56 minutes

SERVINGS

1 package Krusteaz® Meyer Lemon Pound Cake Mix

¾ cup Water

10 tbsp Butter, melted

½ cup Freeze-dried raspberries, finely ground to a powder

1 package Glaze mix (enclosed)

2 tbsp Water (for glaze)

STEP 1

Preheat oven to 350°F

STEP 2

Lightly grease 8x4 inch loaf pan. Set aside.

STEP 3

Stir together water, butter, and pound cake mix until blended. Remove 1/3 cup of the batter and place into a separate bowl. Add in the freeze-dried raspberry powder, stir until combined.

STEP 4

Pour half of batter into pan, layer three spoons of raspberry batter. Add remaining cake batter. Use a butter knife to gently swirl the batter colors together.

STEP 5

Bake 44-46 minutes or until a toothpick inserted near the center comes out clean. Cool 5 minutes, then gently loosen from the pan. Cool cake completely before drizzling with prepared glaze.

STEP 6

For glaze: whisk together lemon glaze and water until glaze is desired consistency.

Made with Our

Meyer Lemon Pound Cake

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