Poundcake Filled With Fresh Raspberries

By Molly O’Neill

Updated March 10, 2016

  • Craig Lee for The New York Times
Media 1 of 1
Total Time
1 hour 40 minutes
Rating
5(481)
Comments
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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.

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Ingredients

Yield:8 servings

  • ½ cup unsalted butter, at room temperature, plus additional for greasing pan

  • 1 ¼ cups sugar

  • 1 ½ teaspoons grated lemon zest

  • 3 large eggs

  • 1 teaspoon vanilla extract

  • 2 cups all-purpose flour, plus additional for pan

  • ½ teaspoon baking soda

  • 1 teaspoon baking powder

  • ½ teaspoon salt

  • ¾ cup sour cream

  • 2 cups fresh raspberries

Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

60 grams carbs; 113 milligrams cholesterol; 424 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 10 grams saturated fat; 18 grams fat; 3 grams fiber; 306 milligrams sodium; 7 grams protein; 34 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. 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.

  3. 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.

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Ratings

5 out of 5
481 user ratings
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Comments

Beth

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?

Sitora

Could this be made in a bundt pan?

Ariel

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.

Roseann Lombardo

This can easily be adapted for almost any fresh fruit you have. It was great as written. I might add a swirl of matching jam for more punch

Melisa

An hour-twenty is crazy. I checked this at 55 mins and it was toasty-brown on top. Something is off with this recipe. I think it's the baking powder + baking soda ratio. Better bakers will know better than I.

VT Beth

I made this with frozen raspberries. I saved out about a tablespoon of flour from the dry ingredients. I filled the pan halfway, got the raspberries out of the freezer, tossed them with the flour and put them right in the pan, still frozen. Then I added the rest of the batter. I topped the batter with a layer of sugar so it got a crispy top. I baked it in a regular oven with the rack set at the bottom third. It was done in 1 hr, 10 min. Looks gorgeous when sliced and tastes fantastic!

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