Raspberry Pound Cake

Name: Raspberry Pound Cake
Yield: Serves 8
Ingredients: 1 teaspoon, cornstarch; 1 teaspoon, water; 8 ounces (about 1⅔ cups), frozen raspberries; ¼ cup (1¾ ounces), sugar; ¼ teaspoon, table salt; 5 , large eggs, room temperature; 2 teaspoons, vanilla extract; 1¾ cups (8¾ ounces), all-purpose flour; ¾ teaspoon, table salt; ½ teaspoon, baking powder; ⅓ cup, sour cream; 2 tablespoons, milk; 14 tablespoons, unsalted butter, softened but still cool; 1¼ cups (8¾ ounces), sugar; 1 tablespoon, grated lemon zest

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Appears in Cook's Country June/July 2021

Desserts or Baked Goods

The sweet, buttery pleasure of a classic, with a joyful swirl of vibrant, jammy fruit.

SERVES8

TIME2¾ hours, plus 3¼ hours cooling

WHY THIS RECIPE WORKS

UPDATE: This recipe has been slightly reformulated to be more failproof since its initial publication. The revision you see here was published in August of 2021. We wanted a truly excellent pound cake—tender, rich, and sweet—with a tart, fr...

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