Italian Lemon Pound Cake with Raspberry Sauce

Tools Used: Eco Chop, Citrus Press, Perforated Baking Sheet, Sunflower Mold, Heat Resistant Spatula, Santoku Chef Knife, Le Petit Grater

Ingredients

Cake

• 3 cups flour

• 1 teaspoon baking powder

• 1/4 teaspoon salt

• 1 cup unsalted butter, softened

• 2 cups sugar

• 3 eggs, room temperature

• 1/2 cup buttermilk, room temperature

• 1/2 cup sour cream

• 4 tablespoons lemon juice

• 1 teaspoon of fresh ginger, minced

• Zest of 2 lemons (about 2 Tbsp)

• 1 teaspoon vanilla

Raspberry Sauce:

• Fresh raspberries (12 ounces)

• 2 tablespoons fresh lemon juice

• 2-3 tablespoon sugar (or honey)

Directions

Cake

• Preheat the oven to 325 degrees. 

• Place the Sunflower Mold on the Perforated Baking Sheet, set aside.   

• Sift flour, baking powder, and salt and set aside.  

• In the Stainless Mixing Bowl or the bowl of a stand mixer, cream butter and sugar until light and fluffy.  Beat in eggs, one at a time.  

• Mix in the sour cream, lemon juice, vanilla, ginger, and lemon zest.  

• Mix half of the flour mixture into the butter mixture.  Mix in the buttermilk and then add in the remaining flour mixture.  Mix just until the flour disappears.  

• Pour the cake batter into the Sunflower Mold.  

• Bake for 45-50 minutes or until a toothpick inserted in the center of the cake comes out clean.  Remove the cake from the oven and let it cool.  

• Serve with Raspberry Sauce.  

Raspberry Sauce

• Place the raspberries in the Eco Chop.  Add the lemon juice and sugar (or honey).  Pull the cord to puree until as smooth as possible.  

• Strain out the seeds by pouring the raspberry sauce through a fine mesh sieve.  Pleace the sieve over a bowl, then pour the raspberry sauce into the sieve and press down using the back of a spoon or a flexible spatula to remove any seeds or large pul from the sauce.  

• Discard the seeds and pulp, and pour the smooth sauce into a serving bowl.  

• Store raspberry  sauce in the refrigerator for up to 1 week or freeze up to 1 month.  

* I have fallen in love with this Italian Lemon Pound Cake.  I have made it for a few classes and it's been a favorite.  The grated fresh ginger is unusual but adds a nice flavor so don't skip it.  The cake is not overpowering with lemon flavor.  I had a host that wanted a raspberry sauce to go with this cake.  It was the perfect combination and I found a recipe that did not require cooking the sauce. I added honey instead of sugar.  I hope you like the combination of lemon and raspberries.  

Download the recipe here.