Hi, I’m Joana. Today, I will show you a way to prepare vanilla pound cake with raspberry sauce recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I am going to make it a bit tastier. 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 popular of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. They are nice and they look wonderful. Vanilla Pound Cake with Raspberry Sauce is something which I’ve loved my entire life.
To be with this particular recipe, we must first prepare a few ingredients. You can cook vanilla pound cake with raspberry sauce using 13 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Vanilla Pound Cake with Raspberry Sauce:
- Make ready For the pound cake:
- Get 226 gr unsalted butter
- Take 200 gr granulated sugar
- Make ready 3 large eggs
- Prepare 120 ml Greek yoghurt
- Make ready 2 tsp vanilla extract
- Make ready 250 gr all purpose flour
- Take 1 1/2 tsp baking powder
- Take 1/4 tsp salt
- Make ready For raspberry sauce:
- Get 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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