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    You are in: Home / Recipes / Lemon-Raspberry Pound Cake Recipe
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    Lemon-Raspberry Pound Cake

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    20 mins

    1 hr 40 mins

    Audrey M's Note:

    The raspberry sauce is what makes this dessert the best!

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    Ingredients:

    Servings:

    Units: US | Metric

    Sauce

    • 1 1/4 cups seedless raspberry jam
    • 1 1/2 cups whipping cream
    • 3 tablespoons raspberry liqueur

    Cake

    Directions:

    1. 1
      Over medium heat, melt jam in a small saucepan.
    2. 2
      Once melted, remove from heat and slowly whisk in whipping cream then raspberry liqueur.
    3. 3
      Place sauce in an airtight container and chill.
    4. 4
      Preheat oven to 325 degrees.
    5. 5
      In a small mixing bowl, add 1/2 cup seedless raspberry jam and with an electric mixer blend until smooth; set aside.
    6. 6
      In a large mixing bowl, cream toether butter and suger.
    7. 7
      Slowly add one egg at a time.
    8. 8
      Beating well after each egg is added.
    9. 9
      In a sifter, combine flour, baking powder and salt.
    10. 10
      Sift into a medium mixing bowl.
    11. 11
      Now add dry ingredients to creamed butter mixture.
    12. 12
      Beat with a mixer until well blended.
    13. 13
      Beat in lemon juice and lemon extract.
    14. 14
      Grease a 10 inch tube pan with removable bottom.
    15. 15
      Pour in half of cake batter.
    16. 16
      With a spoon, place half of the jam on top of batter.
    17. 17
      Do this one more time with remaining batter and jam.
    18. 18
      Gently swirl the batter with a butter knife by pulling up and folding over.
    19. 19
      Don't go over board.
    20. 20
      Bale for i hour and 25 minutes to 1 hour and 40 minutes.
    21. 21
      Check cake for doneness by insterting a toothpick in center of cake.
    22. 22
      If it comes out clean, the cake is done.
    23. 23
      Cool cake in pan for 15 minutes.
    24. 24
      Slowly run a butter knife around edge of cake and then remove from pan.
    25. 25
      Don't take off bottom yet until cake is cooled completely.
    26. 26
      Before serving, place about 2 Tablespoons of the raspberry sauce on dessert plate topped with a slice of cake.

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    Ratings & Reviews:

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    Nutritional Facts for Lemon-Raspberry Pound Cake

    Serving Size: 1 (168 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 629.0
     
    Calories from Fat 306
    48%
    Total Fat 34.0 g
    52%
    Saturated Fat 20.5 g
    102%
    Cholesterol 197.3 mg
    65%
    Sodium 266.3 mg
    11%
    Total Carbohydrate 75.6 g
    25%
    Dietary Fiber 1.0 g
    4%
    Sugars 48.5 g
    194%
    Protein 6.6 g
    13%

    The following items or measurements are not included:

    raspberry liqueur

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