Lemon-Raspberry Pound Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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