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When it comes to baking, few combinations are as delightful as the pairing of lemon and raspberry. This vibrant duo brings a refreshing brightness that can transform even the simplest of baked goods into something extraordinary. Today, we are diving into the world of Lemon Raspberry Pound Cake Delight, a recipe that captures the essence of summer with its zesty citrus flavor and luscious berry sweetness.

Lemon Raspberry Pound Cake

No-bake dessert lovers, meet your new go-to treat for every occasion! This Lemon Raspberry Pound Cake Delight not only captures the essence of summer with its refreshing flavors but also showcases a perfect balance of sweetness and tartness that will thrill any chocolate lovers dessert enthusiast. Try it for your next gathering and impress your guests! NoBakeDessert ChocolateLoversDessert LemonRaspberry SummerTreats BakingJoy Afterka DessertGoals
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Ingredients
  

1 ½ cups unsalted butter, softened

2 cups granulated sugar

4 large eggs

Zest of 2 lemons

1 teaspoon pure vanilla extract

3 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

1 cup buttermilk

1 cup fresh raspberries (plus extra for garnish)

½ cup powdered sugar (for glaze)

2 tablespoons lemon juice (for glaze)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or two 9x5-inch loaf pans.

    Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 4-5 minutes.

      Add Eggs and Flavorings: Add eggs one at a time, mixing well after each addition. Stir in the lemon zest and vanilla extract until fully combined.

        Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, and salt.

          Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the flour mixture, mixing just until combined.

            Fold in Raspberries: Gently fold in the fresh raspberries, being careful not to break them too much.

              Pour Batter: Pour the batter into the prepared bundt pan (or loaf pans) and smooth the top with a spatula.

                Bake: Bake in the preheated oven for 55-65 minutes for the bundt cake or 45-55 minutes for the loaf pans, or until a toothpick inserted into the center comes out clean.

                  Cool the Cake: Once baked, remove from the oven and let the cake cool in the pan for 10-15 minutes. Then carefully invert it onto a wire rack to cool completely.

                    Make the Glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth.

                      Glaze the Cake: Drizzle the glaze over the cooled cake. If desired, garnish with additional raspberries on top.

                        Serve: Slice and serve this refreshing Lemon Raspberry Pound Cake with a cup of tea or coffee.

                          Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: 12 slices