Poundcake Filled With Fresh Raspberries

5.0(473)

From the outside, this looks like your standard, run-of-the mill poundcake. But slice into it, and you'll discover a ruby-red row of raspberries nestled into the sour cream-lemon cake. It's light yet moist, and the perfect end to a warm-weather meal. Serve with a dollop of whipped cream or Greek yogurt.

by Molly O'Neill

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Dessert

Servings

8 servings

Total time

1h 40m

Calories / serving

424 kcal

Ingredients (11)

serves

1/2 cup unsalted butter, at room temperature, plus additional for greasing panbutter
1 1/4 cups sugarsugar
1 1/2 teaspoons grated lemon zestlemon
3 large eggsegg
1 teaspoon vanilla extractvanilla-extract
2 cups all-purpose flour, plus additional for panflour
1/2 teaspoon baking sodabaking-soda
1 teaspoon baking powderbaking-powder
1/2 teaspoon saltsalt
3/4 cup sour creamsour-cream
2 cups fresh raspberriesraspberry

Instructions (3 steps)

01Preheat oven to 350 degrees. Line a 9-inch loaf pan with parchment paper then butter and flour it. Using an electric mixer, cream together the butter and sugar until light. Mix in the lemon zest. Add the eggs, one at a time, mixing until light and fluffy. Mix in the vanilla.
02Sift together the flour, baking soda, baking powder and salt. Add the dry ingredients to the batter alternately with the sour cream, mixing just to combine. Spread half of the batter in the prepared pan. Cover with the raspberries. Top with the remaining batter, smoothing out the top.

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Rich recipe — supports nutrition-aware planning.