Recipe of Homemade Vanilla Pound Cake with Raspberry Sauce

Vanilla Pound Cake with Raspberry Sauce.

Vanilla Pound Cake with Raspberry Sauce

Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to make a special dish, vanilla pound cake with raspberry sauce. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Vanilla Pound Cake with Raspberry Sauce is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Vanilla Pound Cake with Raspberry Sauce is something that I’ve loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can have vanilla pound cake with raspberry sauce using 13 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Vanilla Pound Cake with Raspberry Sauce:

  1. Get of For the pound cake:.
  2. Prepare 226 gr of unsalted butter.
  3. Make ready 200 gr of granulated sugar.
  4. Get 3 of large eggs.
  5. Take 120 ml of Greek yoghurt.
  6. Take 2 tsp of vanilla extract.
  7. Make ready 250 gr of all purpose flour.
  8. Prepare 1 1/2 tsp of baking powder.
  9. Make ready 1/4 tsp of salt.
  10. Get of For raspberry sauce:.
  11. Get 170 gr of raspberries.
  12. Prepare 50 gr of granulated sugar.
  13. Make ready 1/2 Tbsp of fresh lemon juice.

Instructions to make Vanilla Pound Cake with Raspberry Sauce:

  1. Whisk together flour, baking powder, and salt. Set aside..
  2. Beat the butter until light and fluffy. Add the sugar and beat until combined..
  3. Mix in the eggs, one at a time, beating well after each addition..
  4. Mix in the yoghurt and vanilla extract, then gradually fold in the dry ingredients..
  5. Pour the batter into the 9×5 inch greased loaf pan..
  6. 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..
  7. Leave to cool completely in the pan on a wire rack before pouring the raspberry sauce..
  8. 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..
  9. Add fresh lemon juice. Mix well..
  10. 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..
  11. Enjoy! 😋.
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