This Raspberry Lemonade Pound Cake is so supremely moist and tender with a bright & zesty lemon flavor and a tart raspberry-flavored ribbon swirled throughout!
Summer is in full-swing and I am officially craving all of the lemon desserts! Between lemon bars or lemon icebox cake, I just cannot get enough of the citrus stuff. And I’m not the only one – my lemon desserts are going crazy on my blog lately! Y’all have good taste J
As a brand ambassador for Krusteaz, I was so excited when they sent me their Meyer Lemon Pound Cake Mix because I hadn’t tried it yet! You guys – I made one in the morning one day and it was gone by nighttime. It was SO fabulous and versatile – I ate the first few slices as-is with the provided glaze, and by night I had cubed up the rest and mixed it with pudding and fresh berries for a little trifle. So dang good!
This recipe, however, may be my new favorite way to indulge in pound cake: this Raspberry Lemonade Pound Cake is so flavorful and perfect, I have no doubt it’ll be your new fave, too!
The pound cake is ultra tender with a nice, moist crumb and is bursting with delicious Meyer lemon flavor. Then I went and added in a raspberry swirl which takes the pound cake over the top. It couldn’t be easier: simply grind up some freeze-dried raspberries in the blender or food processor and stir the raspberry powder into about ¼ cup of the prepared pound cake batter. Not only will the raspberry powder flavor the pound cake with the sweet and tart flavor of raspberries, but it will turn the swirls a gorgeous magenta color. Win-win!
The result is easily one of the best pound cakes I’ve ever tasted – and I consider myself an aficionado on the subject.
Have a super sweet day!