Vanilla Pound Cake with Raspberry Sauce

Hey everyone, it is Drew, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, Vanilla Pound Cake with Raspberry Sauce. One of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Vanilla Pound Cake with Raspberry Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Vanilla Pound Cake with Raspberry Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we must prepare a few components. You can cook Vanilla Pound Cake with Raspberry Sauce using 13 ingredients and 11 steps. Here is how you can achieve that.

I love ❤️ raspberry sauce so much. It’s just perfect match for any kind of sweet desserts. IG @jenscookingdiary

Ingredients and spices that need to be Prepare to make Vanilla Pound Cake with Raspberry Sauce:

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

Instructions to make 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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