You guys, is spring ever going to show up? I worked from home last Friday due to a major snowstorm rolling through. I didn’t leave the house the entire day and was in denial that on March second there were 8+ inches of snow on the ground. Then, to top it all off, we got another massive snow storm yesterday. It feels like I’m living in a perpetual snow globe. I’d really love to break the glass and escape to warmer weather.
Cake has a tendency to make things better though, so Friday night I baked a raspberry lemon pound cake to share with you all today! Though not literally, you can’t share cake over the Internet. I wish that were a thing…
I digress! This cake is simple to make and tastes like spring if spring tasted like fresh lemons and raspberries. The only thing that’s a pain is how long it has to bake. I baked the cake for 30 minutes and then set the timer at 6-minute increments for fear of it burning. An hour and multiple trips to the oven later, it was finally ready! I promise you, it’s worth the wait.
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The glaze on this cake is infused with Bluebird Tea Co.’s Raspberry Liquorice Laces tea which is part of the new spring collection. The tea adds another delicious element to this cake and also makes the glaze a fun pink color! While not necessary, I do think the tea adds an impressive and unexpected twist. If you want the tea you can use my code WLBTEABIRD20 to get 20% off your first order!
This would be a great dessert to bring to Easter dinner or to share with friends on a sunny Sunday afternoon. You could even make a pot of tea and some tiny sandwiches and have a tea party. Or ya know, just eat the cake yourself. Don’t worry, I won’t tell! Happy baking friends!
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Raspberry Lemon Pound Cake
A fresh lemon pound cake with a hint of raspberry perfect for Spring!
- 4 Eggs
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 1 tsp Vanilla Extract
- 2 Cups Cake Flour
- 1.5 Cups Sugar
- 12 TBSP Butter
- 1/2 Cup Milk
- 1 Cup Frozen or Fresh Raspberries
- 2 Cups Confectioners' Sugar
- 1/4 Cup Water
- 3 tsp Raspberry Liquorice Laces Tea
- Zest of 1 lemon
Preheat the oven to 325 degrees. Butter one 9-by-5-by-3-inch (or larger) loaf pan and set aside.
Sift the flour with the salt and baking powder two times and set aside.
With an electric mixer or beaters, cream the butter until fluffy. Add the sugar gradually, beating until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Add the flour mixture to the butter mixture, alternating with the milk and vanilla. Stir only until thoroughly blended.
Gently fold in the zest and raspberries.
Pour batter into the prepared pan, Bake for about 1 hour, until a cake tester comes out clean. Let the cake cool in the pan about 10 minutes; then remove to a wire rack to cool thoroughly.
Make the glaze: In a medium bowl, steep the tea in the water for 10 minutes before straining the tea leaves.
Whisk the confectioners' sugar and lemon zest with the tea until combined. Add more sugar if you want a thicker glaze.
Pour glaze on top of the cake and serve.