Poundcake Filled With Fresh Raspberries

Name: Poundcake Filled With Fresh Raspberries
Total time: 1 h 40 min
Yield: 8 servings
Ingredients: 1/2 cup unsalted butter, at room temperature, plus additional for greasing pan; 1 1/4 cups sugar; 1 1/2 teaspoons grated lemon zest; 3 large eggs; 1 teaspoon vanilla extract; 2 cups all-purpose flour, plus additional for pan; 1/2 teaspoon baking soda; 1 teaspoon baking powder; 1/2 teaspoon salt; 3/4 cup sour cream; 2 cups fresh raspberries

By Molly O'Neill

Total Time: 1 hour 40 minutes
Rating: 5(427)
Comments: Read comments

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.

Featured in: Extending the Olive Branch

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Ingredients

Yield:8 servings

½cup unsalted butter, at room temperature, plus additional for greasing pan
1¼cups sugar
1½teaspoons grated lemon zest
3large eggs
1teaspoon vanilla extract
2cups all-purpose flour, plus additional for pan
½teaspoon baking soda
1teaspoon baking powder
½teaspoon salt
¾cup sour cream
2cups fresh raspberries

Ingredient Substitution Guide

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Preparation

Step 1
Preheat 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.
Step 2
Sift 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.
Step 3
Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour and 20 minutes. Place on a rack to cool. Turn the cake out of the pan and dust the top with powdered sugar. Cut into slices and serve.

Ratings

5 out of 5

427 user ratings

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Comments

Beth7 years ago

I have beautiful freshly picked blueberries. When I came to NYT site this AM to find a recipe, I was welcomed with photo of raspberry pound cake. Oh, yum, but today I have blueberries. Has anyone successfully made this substitution? I cannot think of any overt contraindications, except a possible difference in liquid/moisture. Does anyone know or have suggestions?

Ariel7 years ago

Great and easy recipe. Beware though, I put my timer on for 1 hour 10 minutes and the top was already a bit burnt when I took it out. So just make sure to watch it. even with a slight burn it's still so good and the raspberry looks so pretty.

Sitora7 years ago

Could this be made in a bundt pan?

Jan D4 days ago

All the raspberries sank to near the bottom. Otherwise it was great!

Tory4 months ago

Great recipe, but I don't recommend using frozen raspberries for this recipe. It came out mushy. I'll definitely try it again with fresh raspberries

Mary1 year ago

Used strawberries because raspberries were too tart. A little less than two cups of chopped strawberries

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