Tag: raspberry

Lemon & Raspberry Pound Cake

Categories Desserts, RecipesLeave a Comment on Lemon & Raspberry Pound Cake

I was home a few weekends ago, and my mom kept talking about how she wanted a pound cake. I love a good loaf cake, especially in the summer when bright flavors can be added. I decided to switch it up and go with a lemon and raspberry combo. I wanted something extra tart with this heat wave we have been having. Shout out to YEY Food for the recipe.

Ingredients

Pound Cake:

  • 1 1/2 cups (3 sticks) unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 tablespoon grated lemon zest (from about 2 lemons)
  • 1/2 teaspoon vanilla extract
  • 1 cup fresh raspberries

Lemon Glaze:

  • 1 cup powdered sugar
  • 2-3 tablespoons fresh lemon juice

Let’s Get Baking

Full transparency: when making this cake, I missed ingredients and had to remake it. Do not be like me and make sure to read the instructions!

Preheat oven to 350°F. Grease a 9×5-inch loaf pan and set aside. Zest your lemons and rinse the raspberries.

In a large bowl, using an electric mixer, cream together butter + sugar until light yellow and fluffy. Beat in eggs one at a time, then stir in vanilla extract.

In a separate bowl, whisk together flour + baking powder + salt. Add dry ingredients to wet ingredients and alternate with milk, starting and ending with the dry ingredients. Mix until just combined.

Gently fold in lemon zest and fresh raspberries. Do not overmix, or the raspberries will break down.

Pour batter into prepared loaf pan. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool for 5-10 minutes, then remove from pan and place on a wire rack.

Lemon Glaze

In a small bowl, whisk together powdered sugar + lemon juice to make a thin glaze.

Once the cake is completely cool, drizzle the lemon glaze over the top.

Eat immediately or wrap tightly in foil/plastic wrap and keep in the fridge.

Made with Love,

Hannah

    Raspberry & Orange Scones

    Categories Desserts4 Comments on Raspberry & Orange Scones

    Sometimes when I am having a bad day some simple baking can help get me in a better headspace. I like to use what I have laying around the house and I have a few oranges that need to use up so I figured, why not make some scones! The key to making scones is to knead as less as possible, you’re going to think that the scones aren’t going to come together, but trust me, they will! I got some inspo from Sally’s Baking Addiction, especially grating the frozen butter!

    Ingredients

    • 2 Cups All Purpose Flour
    • 1/2 Cup Granulated Sugar
    • 2 1/2 TSP Baking Powder
    • 1/2 TSP Salt
    • 2 1/2 TSP Orange Zest
    • 2 TSP Fresh Orange Juice
    • 1/2 Cup Unsalted Butter, frozen & grated
    • 1/2 Cup Heavy Cream
    • 1 Large Egg
    • 1 TSP Vanilla Extract
    • 1 Cup Fresh Raspberries [can do frozen]

    Orange Glaze

    • 1 Cup Powdered Sugar
    • 3 TBSP Fresh Orange Juice

    Let’s Get Baking

    Combine the flour + sugar + baking powder + salt + orange zest in a large bowl. Add in the grated butter and combine until the mixture comes together, looking like small crumbs. Place it back in the fridge.

    In another bowl whisk together heavy cream + egg + vanilla + orange juice. Grab the flour mixture and drizzle the liquid over. Add in the raspberries and mix together until there is no dry flour.

    Pour onto the counter and with floured hands, work the dough into a ball, and be very gentle. Press into an 8-in disc and cut into 8 wedges. Brush with extra heavy cream. Place back into the fridge for 15 min.

    Preheat the oven to 400F.

    Bake for 22-25 minutes or until golden brown. Remove from the oven and allow to cool.

    Combine the ingredients for the glaze and drizzle over the scones.

    Enjoy!

    Made with Love,

    Hannah