Cakes

Raspberry Swirl Lemon Pound Cake

304

Incredibly moist and fluffy lemon-infused pound cake swirled with a fresh raspberry sauce!

1
For the Raspberry Swirl*
1 cup fresh raspberries 125g
2 tablespoons caster/granulated sugar
For the Cake
2 cups plain/all-purpose flour 250g
1 and 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup unsalted butter 226g ( softened )
1 cup caster/granulated sugar 200g
3 large eggs room temperature
1/2 cup Greek style yogurt 120g
2 teaspoons lemon extract**
Zest of 1 lemon
For the Raspberry Swirl Place the raspberries and sugar into a saucepan over medium heat, and bring to the boil. Cook for about 5 - 10 minutes, stirring frequently, until the raspberries have broken down,...
See the full directions on my site
Nutritions

Calories
216

Sodium
1235mg
51% DV

Fat
4g
7% DV

Protein
13g
26% DV

Carbs
38g
13% DV

Fiber
2g
10% DV