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