Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In another bowl, mix the flour, baking powder, baking soda, and salt.
- Gradually add the flour mixture to the creamed mixture, alternating with buttermilk.
- Stir in lemon zest and vanilla.
- Fold in raspberries gently to avoid crushing them.
- Pour the batter into the prepared loaf pan.
- Bake for about 60 minutes or until a toothpick comes out clean.
- Let it cool in the pan for 10 minutes before transferring to a wire rack.
Notes
- This cake can be served with a dusting of powdered sugar on top.
- Store leftovers in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
Keywords: Lemon, Raspberry, Pound Cake, Dessert, Homemade