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Lemon-Raspberry Pound Cake

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“The raspberry sauce is what makes this dessert the best!”

Ingredients Nutrition


  1. Over medium heat, melt jam in a small saucepan.
  2. Once melted, remove from heat and slowly whisk in whipping cream then raspberry liqueur.
  3. Place sauce in an airtight container and chill.
  4. Preheat oven to 325 degrees.
  5. In a small mixing bowl, add 1/2 cup seedless raspberry jam and with an electric mixer blend until smooth; set aside.
  6. In a large mixing bowl, cream toether butter and suger.
  7. Slowly add one egg at a time.
  8. Beating well after each egg is added.
  9. In a sifter, combine flour, baking powder and salt.
  10. Sift into a medium mixing bowl.
  11. Now add dry ingredients to creamed butter mixture.
  12. Beat with a mixer until well blended.
  13. Beat in lemon juice and lemon extract.
  14. Grease a 10 inch tube pan with removable bottom.
  15. Pour in half of cake batter.
  16. With a spoon, place half of the jam on top of batter.
  17. Do this one more time with remaining batter and jam.
  18. Gently swirl the batter with a butter knife by pulling up and folding over.
  19. Don't go over board.
  20. Bale for i hour and 25 minutes to 1 hour and 40 minutes.
  21. Check cake for doneness by insterting a toothpick in center of cake.
  22. If it comes out clean, the cake is done.
  23. Cool cake in pan for 15 minutes.
  24. Slowly run a butter knife around edge of cake and then remove from pan.
  25. Don't take off bottom yet until cake is cooled completely.
  26. Before serving, place about 2 Tablespoons of the raspberry sauce on dessert plate topped with a slice of cake.

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