Lemon Raspberry Pound Cake |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 8 |
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LEMON RASPBERRY POUND CAKE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Lowe Estate in Heath, Texas in 1986. Ingredients:
nonstick cooking spray |
2-1/4 cups cake flour sifted |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
5 tablespoons unsalted butter softened |
1 cup granulated sugar |
1 large egg |
2 large egg whites |
1 teaspoon raspberry extract |
1 teaspoon lemon zest finely grated |
1 cup raspberry yogurt |
1 cup raspberries frozen |
Directions:
1. Preheat oven to 350 and coat a tube pan with cooking spray.
2. Sift together flour, baking powder, baking soda and salt then set aside.
3. In large bowl beat butter until creamy then beat in sugar until mixture is light.
4. Gradually beat in egg, egg whites, extract and lemon peel.
5. Beat in flour mixture and yogurt alternating each beginning and ending with flour mixture.
6. Fold in raspberries then pour batter into prepared pan 35 minutes.
7. Cool in pan on a rack for 10 minutes.
8. Slide a thin knife around edges of cake to loosen then invert pan onto rack and cool completely.
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