Raspberry Lemonade Pound Cake
3 cups granulated sugar
1½ cups (3 sticks) unsalted butter, room temperature
¼ cup fresh grated lemon zest (about 3-4 large lemons)
5 large eggs, room temperature
¾ cup fresh lemon juice (about 3-4 large lemons)
3 cups all-purpose flour
1 teaspoon kosher salt
2 teaspoons baking powder
12 ounces fresh raspberries, washed and drained
Directions:
Preheat oven to 325°F. Butter and flour a 12-cup Bundt pan.
In a large bowl, use an electric mixer to combine lemon zest and sugar. The sugar will become yellow and the mixture will smell aromatic when it is ready. Add butter, mix until mixed. Add eggs beat until well combined. Sprinkle salt and baking powder into batter and beat until combined. Add flour 1 cup at a time, alternating with ½ of lemon juice. Add ½ of the raspberries (about 6 ounces), stir to combine.
Pour batter into prepared Bundt pan. Sprinkle the reserved raspberries over top and gently press into the batter with a spatula (this will help keep the raspberries from all ending up on the top). Tap pan on the counter several times to release air bubbles. Bake 1 hour 15 minutes or until a thin sharp knife comes out of the center clean. Place on a wire rack to cool for 20 minutes. Place a plate over the pan and flip cake onto plate to continue cooling completely. You may have to tap pan a few times with a knife to release from pan.
GLAZE
2 cups powdered sugar
2 tablespoons fresh lemon juice
2 tablespoons fresh grated lemon zest
12 ounces fresh raspberries, washed and drained
While cake is cooling prepare the glaze. Combine sugar, lemon juice and zest. Beat with an electric mixer until well combined. Glaze should be the consistency of corn syrup, add more powdered sugar (a tablespoon at a time) if necessary to thicken glaze. I added about 10 raspberries to the icing to make it pink, reserved the rest for garnish.
Drizzle the glaze over the cooled cake. Garnish with reserved raspberries.
Enjoy!
Blessings
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