Servings Per Recipe: 10 Calories: 311.4 Lemon just pairs with pretty much anything, but this Lemon Raspberry Bread has to be one of my all time favorite pairings thus far. Tips for the perfect loaf cake: Use fresh berries – For the best ever loaf cake, I highly recommend using fresh blackberries. Make the cake: Whisk the flour, baking powder, and salt together in a large bowl.Set aside.

With the tart but sweet lemon glaze dripping over the top, this bread couldn’t get much better!

Make the cake: Whisk the flour, baking powder, and salt together in a large bowl.Set aside. Cool for 10 minutes onwire rack. Lemon just pairs with pretty much anything, but this Lemon Raspberry Bread has to be one of my all time favorite pairings thus far. Pound cake is traditionally made with a pound of each of four ingredients: flour, butter, eggs, and sugar. A few key things to note about the lemon extract in the cake batter: I used 2 tablespoons of lemon extract because no actual lemon juice is used in the loaf and I found 2 tablespoons lemon extract necessary for full-bodied lemon flavor, but you can add it to taste. This is delicious.
One of the things that makes this Raspberry Lemon Pound Cake so great is that it is such a snackable, easy-to-make treat.

Pound cakes are generally baked in a bread loaf pan and served dusted with powdered sugar or lightly glazed. The glaze really does it, but I love glaze on all my sweet breads.

As a final touch we opted for raspberry dark chocolate shavings. It is a lemon drizzle cake combined with a raspberry ripple cake. We split the mascarpone mixture and pound cake into two portions and layered the dessert lasagna style placing the raspberries and lemon curd as the middle layer.
With the tart but sweet lemon glaze dripping over the top, this bread couldn’t get much better! With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on … Indeed, I love cakes and when I was deciding what type of cake I wanted to bake next, I had in my mind two cakes, and just couldn’t decide which to bake, so in the end, I thought, why not combine them both, and that is exactly what I did!

This cake is exactly as it says! One of the things that makes this Raspberry Lemon Pound Cake so great is that it is such a snackable, easy-to-make treat. Transfer batter to a prepared loaf pan and smoothtop. We modified it slightly by using lemon pound cake. Preheat the oven to 350°F (177°C) and grease a 9×5 inch loaf pan. Pound cake is traditionally made with a pound of each of four ingredients: flour, butter, eggs, and sugar. In a large bowl, whisk together flour, bicarbonate of soda, and salt. ... 3 drops lemon juice, or to taste ... Raspberry Loaf Cake. Preheat the oven to 350°F (177°C) and grease a 9×5 inch loaf pan. Make the Cake: Preheat oven to 170ºC (150ºC fan).Grease and lightly flour a 8 x 4" loaf pan. Fresh summer berries are at their peak flavor and much easier to work with than frozen berries, which have a tendency to release added moisture to the batter. With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on …