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Lemon and Black Raspberry Pound Cakes



So, I was asked to post my recipe several times for these yummy lemon and black raspberry pound cakes and it’s a little messy because I’m not entirely sure what I did, but I thought I would take a stab at it. Your results may vary.

I based my recipe on Ina Garten’s Lemon Pound Cake, so start there. I’ve reposted the ingredients in the amounts that I used here:

1/4 pound (1 stick) unsalted butter, at room temperature
1 1/2 cups granulated sugar, divided
2 extra-large eggs, at room temperature
2 tbps. grated lemon zest (1 to 2 large lemons)
1 1/2 cups flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
3/8 cup freshly squeezed lemon juice, divided
3/8 cup buttermilk, at room temperature
1/2 teaspoon pure vanilla extract
1 cup black raspberries, pureed
1 cup powdered sugar

Preheat the oven to 350 degrees F. Grease and flour 4 small round springform pans. Using the bottom, trace circles on parchment paper and cut out. Grease the pans with butter, then place the parchment paper rounds in the bottoms.

Cream the butter and 1 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.

Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/8 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Remove 1/4 of the batter. Mix the 1/4 batch with 2 tbsp. raspberry puree and 1/3 cup flour. If batter appears to be too different from original, slowly add more flour until the batches match. Layer the lemon batter, then the raspberry batter, and finish with the lemon batter. Use the back of a spoon to spread the batters to the edges of the pan. Smooth the tops and bake for 25 to 35 minutes, until a cake tester comes out clean.

Combine 1/2 cup granulated sugar with the remaining raspberry puree in a small saucepan and cook over low heat until the sugar dissolves and the raspberries reduce. Cool raspberry puree. If the raspberries have enough pectin, they should set into jam. When the cakes are done, allow to cool for 20 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan. Slice in half and spread the cooled raspberry jam evenly between the cake pieces. Allow the cakes to cool completely.

Mix 1 cup of powdered sugar with 1 tbsp. of lemon juice. Add more powdered sugar or lemon juice as needed to make the glaze the desired thickness. Spoon the glaze over the cakes. Allow to dry for at least 12 hours or overnight. Store in the fridge or give away. They don’t last long.

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