Why You’ll Love This Recipe
Lemon Raspberry Stuffed Pound Cake is a dessert that feels both elegant and comforting. The dense, buttery crumb of classic pound cake is infused with fresh lemon flavor and layered with a vibrant raspberry filling that adds color, tartness, and moisture. Every slice reveals a beautiful contrast between the sunny yellow cake and the ruby-red center, making it ideal for gatherings, celebrations, or an elevated everyday treat.
What I love most about this recipe is how balanced it is. The lemon keeps the cake from feeling heavy, while the raspberry filling cuts through the richness with natural acidity. When I first tested this cake, I was impressed by how well the filling held its shape without bleeding into the batter. It looks impressive but is very achievable at home, even if you do not bake often. This is the kind of cake that feels special on the table yet familiar and comforting with a cup of tea or coffee.
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Lemon Raspberry Stuffed Pound Cake: A Bright, Bakery-Style Showstopper
- Total Time: 1 hour 20 minutes
- Yield: 1 loaf (10 slices)
- Diet: Vegetarian
Description
Lemon Raspberry Stuffed Pound Cake is a moist, buttery pound cake layered with a bright lemon flavor and a sweet-tart raspberry filling, making it an elegant dessert for any occasion.
Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest
- 1/4 cup fresh lemon juice
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1 cup raspberry preserves or raspberry pie filling
- Fresh raspberries (optional, for garnish)
Instructions
- Preheat oven to 175°C (350°F) and grease a standard loaf pan.
- Cream butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract, lemon zest, and lemon juice.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to the batter, alternating with milk, mixing just until combined.
- Pour half of the batter into the prepared loaf pan and spread evenly.
- Spoon raspberry preserves evenly over the batter, avoiding the edges.
- Top with remaining batter and smooth the surface.
- Bake for 55–65 minutes until a toothpick inserted into the cake (not the filling) comes out clean.
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Notes
- Avoid overmixing to keep the pound cake tender.
- You can swirl the raspberry layer gently for a marbled effect.
- Store covered at room temperature for up to 2 days or refrigerate for longer freshness.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
All-purpose flour
Flour provides the structure for the pound cake, giving it a tight yet tender crumb.
Baking powder
Baking powder adds a gentle lift, preventing the cake from becoming too dense.
Salt
Salt balances the sweetness and enhances the lemon and raspberry flavors.
Unsalted butter
Butter is essential for richness and the classic pound cake texture.
Granulated sugar
Sugar sweetens the cake and helps create a soft, moist crumb.
Eggs
Eggs add structure, richness, and stability to the batter.
Fresh lemon juice
Lemon juice provides brightness and tang, keeping the cake fresh and vibrant.
Lemon zest
Zest intensifies the lemon aroma and flavor without extra liquid.
Milk or sour cream
Milk or sour cream adds moisture and tenderness to the cake.
Vanilla extract
Vanilla rounds out the flavors and complements the citrus.
Raspberry preserves
Raspberry preserves create the stuffed center, adding sweetness and tart contrast.
Fresh raspberries
Fresh raspberries enhance the filling with texture and natural flavor.
Directions
Preheat the oven to 175°C (350°F) and grease a loaf pan thoroughly. Line with parchment paper for easy removal.
In a bowl, whisk together the flour, baking powder, and salt. In a separate bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the lemon juice, lemon zest, and vanilla extract.
Add the dry ingredients to the wet ingredients alternately with the milk or sour cream, mixing just until combined. Avoid overmixing.
Pour half of the batter into the prepared pan and smooth the top. Spoon the raspberry preserves down the center and gently scatter fresh raspberries over the preserves. Carefully spread the remaining batter over the top, sealing in the filling.
Bake for 55 to 65 minutes, or until a toothpick inserted into the cake portion comes out clean. Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Servings and timing
This pound cake yields about 10 to 12 slices. Preparation takes approximately 20 minutes, baking time is around 60 minutes, and total time is about 1 hour and 20 minutes including cooling.
Storage/reheating
Store the cake wrapped tightly at room temperature for up to two days or in the refrigerator for up to five days. Bring to room temperature before serving for best texture. Reheating is not necessary.
Variations and Customizations
This cake adapts beautifully to small changes. Blueberry or strawberry preserves can replace raspberry for a different fruit profile. I have tested this recipe with blueberry filling, and it pairs wonderfully with lemon.
For extra moisture, brush the warm cake with a simple lemon syrup made from lemon juice and sugar. If you prefer a richer finish, a light lemon glaze drizzled over the cooled cake adds sweetness and visual appeal.
You can also add a handful of white chocolate chips to the batter for a dessert-forward twist. Each variation preserves the bright, fresh character of the cake while allowing flexibility based on taste and season.
Nutrition and Dietary Info
This cake contains dairy, eggs, and gluten. It is a rich dessert best enjoyed in moderation. The lemon and raspberry provide natural flavor without excessive sweetness.
Expert Tips & Customizations
Defined Filling
Keep the preserves centered to prevent spreading.
Even Baking
Tent loosely with foil if the top browns too quickly.
Bright Flavor
Use fresh lemon zest for maximum aroma.
Clean Slices
Cool completely before slicing for neat presentation.
Moist Crumb
Do not overmix once flour is added.
FAQs
Can I use frozen raspberries?
Yes, add them frozen to prevent excess moisture.
Why did my filling sink?
The batter may have been too thin or overmixed.
Can I use a bundt pan?
Yes, but layer carefully and adjust baking time.
Is this cake very sweet?
No, it is balanced with bright citrus and tart fruit.
Can I freeze this cake?
Yes, wrap tightly and freeze for up to two months.
What glaze works best?
A simple lemon glaze complements the flavors well.
Can I make this dairy-free?
Use dairy-free butter and milk substitutes.
How do I keep the cake moist?
Store tightly wrapped and avoid overbaking.
Can I use lemon extract?
Yes, but use sparingly as it is very strong.
Is this suitable for brunch?
Yes, it works beautifully for brunch or afternoon tea.
Conclusion
Lemon Raspberry Stuffed Pound Cake is a bright, elegant dessert that combines classic comfort with fresh, vibrant flavor. With its buttery crumb and jewel-toned filling, it is a dependable recipe that looks impressive, tastes balanced, and fits effortlessly into both special occasions and everyday baking.
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