Marbled Raspberry Pound Cake
Total Time
Less than 2 hours
Rating
0 out of 5 stars
(0)
Ingredients
8 servings
- Butter or cooking spray to coat pan
- 1 cup (200 grams) granulated sugar
- 1/4 teaspoon fine sea or table salt
- Finely grated zest from half a lemon
- 1/2 cup (115 grams) unsalted butter
- 2 large eggs
- 2 teaspoons baking powder
- 1 cup (130 grams) all-purpose flour plus 1/2 cup (65 grams) all-purpose flour, divided
- 1/2 cup (125 grams) sour cream, creme fraiche, or full-fat plain yogurt
- 1 gently heaped cup (140 grams or 5 ounces) fresh raspberries
- 3/4 cup (90 grams) powdered sugar
- 1 tablespoon raspberry puree (for a pink glaze, from a few tablespoons or 1 ounce fresh raspberries), or lemon juice
- 1 to 2 tablespoons milk
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Preparation
Step 1
Heat oven to 350 degrees F. Coat a standard loaf pan with nonstick baking spray or butter, ensuring coverage in corners.
Step 2
Place sugar and salt in a large bowl. Zest lemon into sugar and rub with fingertips to release flavor. Add butter and beat with an electric mixer until fluffy.
Step 3
Add eggs one at a time, beating well after each addition. Scrape down bowl.
Step 4
Sprinkle baking powder over surface and mix well. Scrape down sides again. Add 1 cup flour and beat until just combined.
Step 5
Mash raspberries in a second bowl until mostly broken down. Pour half of cake batter over raspberries without mixing yet.
Step 6
Add sour cream to the original batter without raspberries and beat to combine. Add 1/4 cup flour and beat until smooth.
Step 7
Beat raspberry mixture with remaining batter until smooth. Add final 1/4 cup flour and beat until smooth.
Step 8
Dollop batters in alternating spoonfuls into prepared loaf pan. Create a rough checkerboard pattern. Drop pan on counter to expel air bubbles.
Step 9
Use a butter knife to make a few figure-8s through batters for marbling effect.
Step 10
Bake for 50 to 55 minutes until a toothpick comes out clean. Cool in pan for 15 minutes then remove and cool completely on rack.
Step 11
For glaze, place powdered sugar in a bowl, add raspberry puree or lemon juice, whisk to combine. Add milk a teaspoon at a time to achieve a thick but loose glaze.
Step 12
Spoon glaze over cooled cake and allow it to drip down the sides. Add sprinkles if desired.
Step 13
Cake can be stored for 4 to 5 days in the fridge. If the glaze contains no milk, it can be stored at room temperature.
Step 14
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Chef's notes
The cake as written makes 1 standard loaf. For a doughnut-shaped pan, use 150% of the recipe. Double for a bundt or tube cake.
For the glaze, a mix of raspberry puree or lemon juice can be used, or skip it for a less sweet cake.
For a smoother raspberry appearance, blend and sieve out seeds.
