Name: Lemon Raspberry Pound Cake
Prep time: 15 min
Cook time: 60 min
Ingredients: 3 sticks (339g) unsalted butter, softened (339 g unsalted butter, softened); 3 cups (600g) sugar; 5 large eggs, room temperature ((you can warm them in a bowl of warm water if you are in a hurry)); 3 cups (342g) cake flour (not self rising); ½ teaspoon (2g) baking powder; ½ teaspoon salt; Zest of 1 Lemon; 3 teaspoons Lemon Extract ((12g) (We used McCormick brand.It should smell lemony, if it doesn't it may have gone bad.)); 3 Tablespoons Lemon Juice ((42g)(approximate amount of juice in one lemon)); 1 cup Buttermilk ((235g)(We used whole buttermilk)); ⅓ cup seedless raspberry jam ((90g)(stir in small bowl to make the consistency smooth)); Raspberry Flavoring, optional ((Either 1/2 teaspoon (2g) Raspberry Extract or 1 teaspoon Raspberry Jell-o powder.)); 1 cup reserved cake batter; 2 cups powdered sugar (sifted); 1/2 teaspoon lemon extract (you could also use lemon juice); Pinch of salt; Milk to reach desired consistency. (Start with 2 teaspoons and increase a teaspoon at a time. ); small, thin lemon wedges and fresh raspberries ((optional))

Lemon and Raspberry are a match made in heaven in this moist and flavorful homemade Lemon Raspberry Pound Cake!

This is a fantastic dessert no matter what the season, but especially for spring and summer months.

Lemon Raspberry Cake on a cake pedestal.

Table of Contents

How to Make Lemon Raspberry Pound Cake

You can find the full, printable cake recipe at the bottom of this post. Here is a quick look at our steps!

Grease and flour a tube pan or bundt pan. Preheat oven to 325 degrees F
Dry Ingredients: In a large bowl whisk the cake flour, salt, and baking powder for 30 seconds to combine. Set aside for later.
In the bowl of your mixer, cream the softened butter with the paddle attachment (if using a Kitchen Aid) on medium speed until smooth. Gradually add the sugar and mix until lightened in color and fluffy 3 to 5 minutes.

Add the eggs one at a time, mixing after each until the yellow of the yolk blends in.

Mixing eggs into the butter and sugar mixture.

In a small measuring cup or bowl, combine the buttermilk, lemon juice, lemon extract, and lemon zest.
With the mixer on low speed, add the flour mixture alternately with the buttermilk mixture. Begin and end with the dry ingredients. We do three additions of the flour mixture and two of the buttermilk mixture. Mix just until blended.

Prepare the Raspberry Batter

Scoop one cup of the lemon pound cake batter into a small bowl. Stir ⅓ cup of seedless raspberry jam to smooth the consistency and then add it to the batter. (If using ½ teaspoon raspberry extract or a teaspoon raspberry jello powder, add it to the mixture as well.)

A touch of pink or red coloring gel is optional for a more vibrant shade. Gently combine these ingredients until the color of the raspberry cake batter is uniform.

Adding the batter to the Pan

Layer the batter, alternating between lemon batter and raspberry batter. Do this however you like- I added a layer (approx three cups) of lemon batter to the prepared bundt pan, lightly smoothing over the top.
Next, I added about half of the raspberry batter on top of that. Tap the pan on the counter to level out the batter. Follow with more lemon batter, then more raspberry batter, and finish with the remaining lemon batter.

Layering the batter for the Lemon Raspberry Pound Cake.

Run a knife once or twice through the batter to encourage swirling. (Don't do too much or it may lose the effect.)

Lemon Raspberry Batter layered in the bundt cake pan, using knife to swirl.

Bake at 325 degrees for 60-70 minutes or until a toothpick comes out clean (or with just a few crumbs attached.) Baking times can vary and so peek in as it approaches the 1 hour mark. If the top of the cake begins to get too dark, cover loosely with a piece of aluminum foil.
Allow to cool in the pan on a wire rack for about 10 minutes before turning out onto your cake plate or pedestal.

Lemon Raspberry Pound Cake, cooling on a wire rack in the pan.

Lemon Glaze

Once the cake has cooled, you can add the lemon glaze. It gives an added boost of lemon flavor, and also looks so pretty on the cake. We used a simple sugar glaze of powdered sugar, a bit of milk, a pinch of salt, and lemon extract or lemon juice.

You can spoon the glaze over the cake, or for more control, add it to a disposable piping bag with the tip snipped away.

We topped it off with thinly sliced lemon wedges and fresh raspberries!

Lemon Raspberry Pound Cake, sliced, on a cake pedestal.

More Pound Cakes

We love pound cake recipes and have made so many over the years! Some of our favorites are our Lemon Pound Cake, Five Flavor Pound Cake, Million Dollar Pound Cake, and Marble Pound Cake. Make sure to check out our full collection of Pound Cakes and Bundt Cakes!