Kiss Of Lemon Pound Cake
A delightful lemon pound cake with a tender crumb and vibrant citrus flavor, complemented by a fresh raspberry topping. Perfect for brunch, tea time, or special occasions, this moist cake appeals to lemon lovers and those seeking a fruity, sweet treat with a hint of tartness.
Ingredients
Instructions
- Heat oven to 350°F (175°C).
- Grease and lightly flour a 9 x 5-inch loaf pan.
- In a blender, heat oats for 1 minute.
- Combine flour, baking powder, and salt; set aside.
- Beat sugar and margarine until fluffy.
- Add eggs and grated lemon peel; mix well.
- Alternately add dry ingredients and milk to the mixture, mixing until blended.
- Pour batter into prepared loaf pan.
- Bake for 1 hour and 10 minutes or until a wooden pick inserted in the center comes out clean.
- Cool 10 minutes in the pan.
- Remove from pan to a wire rack and cool completely.
- Sprinkle with powdered sugar.
- In a blender, blend raspberries until smooth.
- Serve slices of pound cake with raspberry sauce.
Tips & Substitutions
For a gluten-free option, substitute the all-purpose flour with a 1:1 gluten-free baking blend. Ensure the oats are certified gluten-free if necessary. To enhance the lemon flavor, consider using a splash of lemon juice in addition to the grated peel. If you prefer a richer taste, replace margarine with unsalted butter. For added texture, mix in chopped nuts or use a different fruit puree instead of raspberries.
Serving Suggestions
Serve slices of the Kiss Of Lemon Pound Cake with a drizzle of fresh raspberry sauce for a delightful contrast. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. Consider serving alongside a light salad, such as Imperial Salad Freeze, to balance the sweetness. This cake is perfect for tea parties or as a light snack with coffee.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and aluminum foil, then freeze for up to three months. To reheat, let it thaw in the refrigerator overnight, then warm individual slices in the microwave for about 10-15 seconds or in a preheated oven at 350°F until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Kiss Of Lemon Pound Cake contains roughly 203 calories, with 2g protein, 43g carbohydrates, and 3g fat. It is a good source of vitamin C (16% of the Daily Value) and calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 607mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh raspberries instead of frozen?
Yes, fresh raspberries can be used instead of frozen ones for the sauce. However, if they are not in season, frozen raspberries will yield a smoother sauce due to their juiciness. Just be sure to adjust the sweetness of the sauce depending on the ripeness of the fresh berries.
How can I make the cake more moist?
To make the cake more moist, you can add an extra tablespoon of milk to the batter or incorporate a small amount of sour cream or yogurt. This will enhance the texture without affecting the flavor significantly. Additionally, be careful not to overbake the cake, as this can lead to dryness.
What can I substitute for margarine in this recipe?
You can substitute margarine with unsalted butter for a richer flavor. If you prefer a dairy-free option, consider using coconut oil or a plant-based butter alternative. Both will work well in this recipe and maintain the cake's moistness and texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).