Vanilla Pound Cake with Raspberry Sauce
Vanilla Pound Cake with Raspberry Sauce

Hey everyone, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, vanilla pound cake with raspberry sauce. It is one of my favorites food recipes. For mine, I’m gonna 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 meals in the world. It is easy, it is quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Vanilla Pound Cake with Raspberry Sauce is something which I’ve loved my whole life.

To get started with this particular recipe, we must prepare a few components. You can have 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:
  1. Prepare For the pound cake:
  2. Make ready 226 gr unsalted butter
  3. Make ready 200 gr granulated sugar
  4. Prepare 3 large eggs
  5. Make ready 120 ml Greek yoghurt
  6. Get 2 tsp vanilla extract
  7. Take 250 gr all purpose flour
  8. Make ready 1 1/2 tsp baking powder
  9. Make ready 1/4 tsp salt
  10. Prepare For raspberry sauce:
  11. Make ready 170 gr raspberries
  12. Get 50 gr granulated sugar
  13. Get 1/2 Tbsp fresh lemon juice
Steps 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 9x5 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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