This Lemon Raspberry Pound Cake brings sunshine to any table. It’s rich and buttery, with a bright lemon zing and juicy raspberries in every slice. The texture is tender but sturdy, so it cuts cleanly and travels well.

Serve it plain, dusted with powdered sugar, or finish with a simple lemon glaze. If you love berry-and-citrus bakes, you might also enjoy this springy twist: Lemon Blueberry Bundt Cake or this showy option for special gatherings: Spring Lemon Berry Celebration Cake.

Lemon Raspberry Pound Cake - Bright, Buttery, and Perfect for Sharing

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 12 servings

Ingredients Method

Ingredients

  

• All-purpose flour – the base for a tight, tender crumb
• Baking powder – gentle lift for a classic pound cake feel
• Kosher salt – balances sweetness and sharpens lemon
• Unsalted butter, room temperature – for richness and structure
• Granulated sugar – sweetness and crust color
• Lemon zest and juice – bright flavor throughout
• Large eggs, room temperature – bind and tenderize
• Sour cream (or full-fat Greek yogurt) – moisture and tang
• Vanilla extract – rounds out the citrus
• Fresh raspberries – gently dried and tossed in flour
• Optional glaze – powdered sugar + lemon juice for a shiny finish

Method

 

1. Prep the pan and oven. Heat oven to 325°F (165°C). Grease and line a 9x5-inch loaf pan with parchment, leaving overhang for easy lifting.
2. Mix dry ingredients. In a bowl, whisk 2 cups flour, 1.5 teaspoons baking powder, and 1/2 teaspoon kosher salt.
3. Rub zest into sugar. In a large bowl, combine 1 cup sugar with the zest of 2 lemons. Use your fingers to rub until fragrant and slightly damp.
4. Cream butter and sugar. Add 1 cup room-temp butter to the lemon sugar.Beat until very light and fluffy, 3–4 minutes, scraping the bowl.
5. Add eggs and flavor. Beat in 4 room-temp eggs, one at a time, mixing well after each. Stir in 1 teaspoon vanilla and 2 tablespoons lemon juice.
6. Add sour cream. Mix in 1/2 cup sour cream until smooth.
7. Combine wet and dry. Add dry ingredients in two additions on low speed, just until no dry streaks remain. Do not overmix.
8. Fold in raspberries. Toss 1.5 cups fresh raspberries with 1 tablespoon flour.Gently fold into batter with a spatula.
9. Fill and bake. Spread batter into the pan, smoothing the top. Bake 65–80 minutes, or until a toothpick comes out with a few moist crumbs. Tent with foil if browning too fast.
10. Cool. Rest 15 minutes in the pan, then lift out to a rack to cool completely.
11. Optional glaze. Whisk 1 cup powdered sugar with 1–2 tablespoons lemon juice to a thick pourable glaze.Drizzle over the cooled cake.

Why This Recipe Works

– Butter + sour cream create a plush, velvety crumb that stays moist for days. – Lemon zest rubbed into sugar blooms the citrus oils for bigger flavor without extra liquid. – Raspberries folded with flour keep them from sinking and turning the batter streaky. – Low-and-slow bake ensures an even rise and a fine, classic pound cake texture. Love bright lemon treats?

Check out this fun, zesty option: Lemon Crinkle Cookies.

What You’ll Need

• All-purpose flour – the base for a tight, tender crumb
• Baking powder – gentle lift for a classic pound cake feel
• Kosher salt – balances sweetness and sharpens lemon
• Unsalted butter, room temperature – for richness and structure
• Granulated sugar – sweetness and crust color
• Lemon zest and juice – bright flavor throughout
• Large eggs, room temperature – bind and tenderize
• Sour cream (or full-fat Greek yogurt) – moisture and tang
• Vanilla extract – rounds out the citrus
• Fresh raspberries – gently dried and tossed in flour
• Optional glaze – powdered sugar + lemon juice for a shiny finish

Instructions

1. Prep the pan and oven. Heat oven to 325°F (165°C). Grease and line a 9×5-inch loaf pan with parchment, leaving overhang for easy lifting.
2. Mix dry ingredients. In a bowl, whisk 2 cups flour, 1.5 teaspoons baking powder, and 1/2 teaspoon kosher salt.
3. Rub zest into sugar. In a large bowl, combine 1 cup sugar with the zest of 2 lemons. Use your fingers to rub until fragrant and slightly damp.
4. Cream butter and sugar. Add 1 cup room-temp butter to the lemon sugar.

   Beat until very light and fluffy, 3–4 minutes, scraping the bowl.

5. Add eggs and flavor. Beat in 4 room-temp eggs, one at a time, mixing well after each. Stir in 1 teaspoon vanilla and 2 tablespoons lemon juice.
6. Add sour cream. Mix in 1/2 cup sour cream until smooth.
7. Combine wet and dry. Add dry ingredients in two additions on low speed, just until no dry streaks remain. Do not overmix.
8. Fold in raspberries. Toss 1.5 cups fresh raspberries with 1 tablespoon flour.

   Gently fold into batter with a spatula.

9. Fill and bake. Spread batter into the pan, smoothing the top. Bake 65–80 minutes, or until a toothpick comes out with a few moist crumbs. Tent with foil if browning too fast.
10. Cool. Rest 15 minutes in the pan, then lift out to a rack to cool completely.
11. Optional glaze. Whisk 1 cup powdered sugar with 1–2 tablespoons lemon juice to a thick pourable glaze.

    Drizzle over the cooled cake.

Keeping It Fresh

– Room temperature: Store tightly wrapped for up to 3 days. – Refrigerator: Keeps up to 5 days; bring to room temp before serving for best texture. – Freezer: Wrap slices in plastic, then foil. Freeze up to 2 months. Thaw at room temp, then refresh with a light glaze if you like.

If you’re planning a brunch spread, pair slices with this cozy make-ahead favorite: Baked Strawberries and Cream French Toast.

Benefits of This Recipe

– Make-ahead friendly: Flavor improves the next day. – Travel-worthy: The sturdy crumb won’t crumble in a picnic basket. – Flexible: Works with fresh or frozen raspberries and adapts well to a bundt pan. – Crowd-pleasing: Tart lemon and sweet berries hit all the right notes.

Common Mistakes to Avoid

– Cold ingredients: Use room-temp butter and eggs for a smooth, airy batter. – Overmixing: Once you add flour, mix just until combined to avoid toughness. – Wet berries: Pat raspberries dry and toss with flour to prevent sinking and streaks. – High oven temperature: Baking too hot causes a dark crust and a gummy center.

Alternatives

– Berry swap: Try blackberries or blueberries. For a blueberry classic, see this bright option: Lemon Blueberry Mascarpone Cake. – Citrus twist: Swap lemon for Meyer lemon or a lemon-orange mix. – Gluten-free: Use a 1:1 gluten-free baking blend and check doneness a few minutes early. – Bundt version: Double the recipe and bake 55–70 minutes in a well-greased 10–12 cup bundt pan.

FAQ

Can I use frozen raspberries?

Yes. Do not thaw; toss the frozen berries with a little flour and fold in gently.

Add a few extra minutes to the bake time if needed.

How do I prevent the cake from doming too much?

Bake at 325°F, avoid overmixing, and make sure your pan is the correct size. You can also run a buttered knife lengthwise across the top of the batter before baking to guide an even split.

What if I don’t have sour cream?

Use full-fat Greek yogurt in the same amount. It provides similar moisture and tang.

Why did my raspberries sink?

They were likely too wet or not coated in flour.

Pat them dry, toss with flour, and fold in right before baking.

How do I know it’s done?

A toothpick inserted in the center should come out with a few moist crumbs, not wet batter. The top should spring back lightly when touched.

Wrapping Up

This Lemon Raspberry Pound Cake brings bright lemon flavor and jammy berries to a buttery, classic crumb. It’s simple to make, keeps well, and feels special enough for brunch or celebrations.

For another berry-forward bake that’s great for gatherings, try this soft, festive option: Spring Raspberry Pistachio Bundt Cake. And if you’re planning a spring dessert table, these light, creamy cups are a perfect pairing: Cottage Cheese Cheesecake Cups. Enjoy a slice with coffee or tea, and share the rest—if you can.