RECIPES › Raspberry Lemon Pound Cake

Raspberry Lemon Pound Cake

Name: Raspberry Lemon Pound Cake
Prep time: PTM
Total time: 56 min
Yield: 10
Ingredients: 3/4 cup water; 10 Tbsp butter, melted; 1 package Krusteaz Meyer Lemon Pound Cake Mix; 1/2 cup freeze-dried raspberries, finely ground to a powder; 1 package glaze mix (included); 2 Tbsp water (for glaze)

Slices of Raspberry Lemon Pound Cake on a plate garnished with raspberries.

PREP

TOTAL TIME

56 minutes

SERVINGS

3/4 cup water

10 Tbsp butter, melted

1 package Krusteaz Meyer Lemon Pound Cake Mix

1/2 cup freeze-dried raspberries, finely ground to a powder

1 package glaze mix (included)

2 Tbsp water (for glaze)

STEP 1

Preheat oven to 350°F

STEP 2

Lightly grease 8x4 inch loaf pan. Set aside.

STEP 3

Stir together water, butter, and pound cake mix until blended. Remove 1/3 cup of the batter and place into a separate bowl. Add in the freeze-dried raspberry powder, stir until combined.

STEP 4

Pour half of batter into pan, layer three spoons of raspberry batter. Add remaining cake batter. Use a butter knife to gently swirl the batter colors together.

STEP 5

Bake 44-46 minutes or until a toothpick inserted near the center comes out clean. Cool 5 minutes, then gently loosen from the pan. Cool cake completely before drizzling with prepared glaze.

STEP 6

For glaze: whisk together lemon glaze and water until glaze is desired consistency.

Made with Our

Meyer Lemon Pound Cake

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