Lemon Raspberry Sour Cream Pound Cake - melissassouthernstylekitchen.com (2024)

This homemade Lemon Raspberry Sour Cream Pound Cake is filled with plenty of fresh lemon zest and plump whole raspberries. When combined with pound cake they become the ultimate fresh berry pound cake that works for a holiday brunch, mid-afternoon treat or a sweet ending for a summer picnic.

Lemon Raspberry Sour Cream Pound Cake

When it comes to baking, it’s a year-round activity at our house. Pound cakes in particular are at the top of my list.This recipe is proof that I can’t resist taking advantage of seasonal fruits straight from the vine and finding uses for them for baking and this cake is one such example. In it, fresh raspberries are mixed into a creamy scratch made lemon sour cream batter. Serve it as is or with a dollop of lemon curd or fresh cream and more berries. It’s one more fabulous way to enjoy the made-from-scratch flavor of Southern pound cakes.

How to Make the Best Lemon Raspberry Sour Cream Pound Cake Recipe

• Ingredients you’ll need to make homemade Lemon Raspberry Sour Cream Pound Cake: Butter, granulated sugar, sour cream, all purpose flour, large eggs, baking soda, baking powder, salt, fresh raspberries, lemon zest, lemon extract, vanilla extract.
• Kitchen tools you’ll need: A stand mixer or a hand mixer, measuring cups and spoons, a 12- 14 cup Bundt pan or similar cake pan, whisk, rubber spatula, citrus zester, medium bowl, large bowl and cooling rack.
• I’ve been baking for a long time and pretty much always use a whisk to sift together my dry ingredients. I use it for biscuits, cookies, cakes and beyond. Trust me, it works like a charm.
• It’s important to properly clean the raspberries and then spread them out onto a paper towel to dry. Be gentle, so they won’t bruise or break.
• You could use blackberries or blueberries in this cake as well.
• Tossing the raspberries with a small amount of flour will help prevent them from sinking to the bottom of the batter. It’s not fool proof, but it does help immensely.
• You can adapt the amount of lemon zest in the batter to suit your taste. You can use even more for a next level pop of lemon.
• Store this Lemon Raspberry Pound Cake in an airtight container chilled in the refrigerator for up to one week.
• You can also freeze this pound cake for up to 2 months. If you freeze it in individual slices, you can pull out one piece at a time for dessert.

More Easy Pound Cake Recipes to Make

• This Lemon Sour Cream Pound Cake is a true lemon treat.
• Million Dollar Pound Cake is a classic that everyone will love.
• Fudgy Chocolate Sour Cream Pound Cake is topped with a rich chocolate ganache.
• Pecan Praline Buttermilk Pound Cake features a creamy scratch made batter.
• My Orange Pound Cake is glazed with a complementary orange glaze.
• Banana Pudding Cream Cheese Pound Cake is a fusion of two favorites.
• Coconut Cream Pound Cake is ideal for Spring and Easter celebrations.
• Pound Cake Cupcakes from Amanda’s Cookin’.

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Helpful Kitchen Items:

• Bundt Pan
• Mixer
• Measuring Set
• Mixing Bowls