This raspberry lemonade pound cake is bursting with fresh raspberries and lemons. It's the perfect summer barbecue dessert with classic flavors that everyone will love.
INGREDIENTS:
For the Cake:
2 ½ cups granulated sugar
2 teaspoons lemon zest
1 teaspoon salt
1 ¼ (2 ½ sticks) cups unsalted butter, softened
5 large eggs, at room temperature
3¼ cups cake flour, sifted
3/4 cup Simply Lemonade®
1 cup fresh raspberries, tossed in 2 tablespoons flour
For the Icing:
1 cup powdered sugar
2-4 tablespoons lemonade
2 tablespoons raspberry jam
Fresh raspberries and lemon slices for garnish
DIRECTIONS:
Heat oven to 325 degrees F. Spray a 10-cup Bundt pan with nonstick baking spray.
In the bowl of a stand mixer, combine the sugar with lemon zest. Using your fingers, rub the zest into the sugar until fragrant.
Add the butter and salt to the bowl and cream together with sugar. Beat on medium-high for 7 minutes, until pale yellow and fluffy. Add the eggs, one at a time, combining well after each addition and scraping down the sides of the bowl as needed.
Reduce speed to low and slowly add the flour in two batches, mixing each time until just combined. Do not overmix.
Add the lemonade and mix until just combined.
Using a rubber spatula, fold in by hand the raspberries tossed in flour into the batter.
Pour the batter into the prepared pan and bake for 75-85 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for at least 10 minutes before inverting onto a serving plate. Let cool to room temperature.
For Glaze:
In a small bowl, whisk together all the ingredients until it’s pourable.
Once the cake is completely cool, spoon glaze over the cake and allow to harden.
