Fresh Raspberry Lemonade Pound Cake, raspberry and lemon cream between buttery lemon pound cake with lemon cream cheese frosting and fresh raspberries.
Fresh, sweet raspberries are the perfect fruit to pair with bright citrusy lemon in this Fresh Raspberry Lemonade Pound Cake. Lemon is added to every step of this cake from the frosting to the filling and even the pound cake with accents of sweet raspberries.
This buttery pound cake holds up perfectly to the raspberry and lemon pastry cream, making for the perfect slice of cake. I happened to have my mother’s raspberry freezer jam to use for the filling, but store bought jam would work as well. The fresher the flavor, the better. If you have the extra time, grab another pint of raspberries and cook over medium heat with a little sugar to make a quick jam filling.
Ingredients
- Lemon Pound Cake – A traditional sour cream pound cake with sugar, butter, eggs, vanilla, sour cream, flour, baking soda, salt and the addition of lemon juice and zest.
- Lemon Pastry Cream – A simple classic pastry cream with milk, sugar, salt, cornstarch, flour, egg yolks, butter, vanilla and added lemon juice and zest.
- Lemon Cream Cheese Frosting – Butter, cream cheese, powdered sugar and, yes, more lemon juice. MUST have butter and cream cheese at room temperature or your frosting will be full of lumps (trust me on this)
- Raspberries – Fresh raspberries for garnish and more if making the raspberry filling from scratch.
Fresh Raspberry Lemonade Pound Cake
Equipment
- Two – 7 inch spring form pans
Ingredients
Lemon Pound Cake
- 2 1/2 cup granulated sugar
- 1 cup butter
- 6 large eggs
- 1 tsp vanilla
- 1 cup sour cream
- 3 cup flour
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/4 cup fresh lemon juice
- 1 Tbsp. lemon zest
Lemon Pastry Cream
- 1 1/4 cup whole milk
- 1/4 cup granulated sugar
- 1/8 tsp salt
- 2 Tbsp. cornstarch
- 1/2 Tbsp. flour
- 1/4 cup whole milk
- 2 large egg yolks
- 1 Tbsp. butter
- 1 tsp vanilla
- 1 Tbsp. fresh lemon juice
- 1 Tbsp. lemon zest
Lemon Cream Cheese Frosting
- 1 cup butter room temperature
- 8 oz. cream cheese room temperature
- 3 cup powdered sugar
- 2 Tbsp. fresh lemon juice
Raspberry Filling
- 1/2 cup fresh raspberry jam freezer jam work the best
Other
- 1 pint fresh raspberries
Instructions
Lemon Pound Cake
- Preheat oven to 350 degrees.
- Cream together sugar, butter, eggs, vanilla and sour cream in a bowl into smooth.
- Combine flour, baking soda and salt in another bowl.
- Slowly combine the dry mixture with the cream mixture.
- Stir in lemon juice and zest.
- Split batter in two equal parts and pour into 7 inch non-stick spring form pans. Bake at 350 degrees for about 60 minutes or until inserted toothpick comes out clean. Remove and let cool before removing from pan.
- Prepare the lemon pastry cream and lemon cream cheese frosting while cake is cooling.
Lemon Pastry Cream
- Combine 1 1/4 cup whole milk, sugar and salt in a sauce pan over medium high heat until sugar is dissolved.
- Stir together cornstarch, flour, 1/4 cup whole milk and egg yolks.
- Add a ladle of the warm sugar mixture with the cool egg mixture to temper the eggs. Stir to combine. Then, pour that mixture in with the sugar mixture in the sauce pan. Continue to cook while stirring, until thickened.
- Remove from heat and add butter, vanilla, lemon juice and lemon zest.
Lemon Cream Cheese Frosting
- Cream butter and cream cheese together using an electric hand mixer. Slowly add powdered sugar until creamy, then add lemon juice and finish mixing.
Assembly
- Spread about a 1/2 cup of the lemon pastry cream over bottom layer of lemon pound cake. Spread about 1/2 cup of raspberry jam over the lemon pastry cream, then top with second lemon pound cake. Frost cake, saving any left over frosting in the refrigerator for another use. Decorate the top of the cake with fresh raspberries.
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