Hello, I’m Elise. Today, I will show you a way to make vanilla pound cake with raspberry sauce recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I am going to make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Vanilla Pound Cake with Raspberry Sauce Recipe
Vanilla Pound Cake with Raspberry Sauce is one of the most well liked of current trending foods in the world. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. Vanilla Pound Cake with Raspberry Sauce is something that I have loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can have vanilla pound cake with raspberry sauce using 13 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Vanilla Pound Cake with Raspberry Sauce:
- Take For the pound cake:
- Take 226 gr unsalted butter
- Get 200 gr granulated sugar
- Take 3 large eggs
- Take 120 ml Greek yoghurt
- Take 2 tsp vanilla extract
- Take 250 gr all purpose flour
- Prepare 1 1/2 tsp baking powder
- Make ready 1/4 tsp salt
- Get For raspberry sauce:
- Prepare 170 gr raspberries
- Take 50 gr granulated sugar
- Make ready 1/2 Tbsp fresh lemon juice
Steps to make Vanilla Pound Cake with Raspberry Sauce:
- Whisk together flour, baking powder, and salt. Set aside.
- Beat the butter until light and fluffy. Add the sugar and beat until combined.
- Mix in the eggs, one at a time, beating well after each addition.
- Mix in the yoghurt and vanilla extract, then gradually fold in the dry ingredients.
- Pour the batter into the 9x5 inch greased loaf pan.
- Bake in a 350 F preheated oven for about 50 - 60 minutes, or until a toothpick inserted into the center comes out clean. - Cover loosely with aluminum foil halfway through baking to prevent the cake from browning too much.
- Leave to cool completely in the pan on a wire rack before pouring the raspberry sauce.
- For the raspberry sauce: Combine raspberries and sugar in a saucepan over medium-high heat. Stir for about 10 minutes until the raspberries break down and sugar dissolves.
- Add fresh lemon juice. Mix well.
- Remove from the heat and press sauce through a fine-mess strainer to remove seeds. Cool to room temperature. Pour the sauce on top of the cake.
- Enjoy! 😋
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