Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, vanilla pound cake with raspberry sauce. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
This is a real old-fashioned pound cake recipe with no added leavener. Be sure to cream the butter and sugar well to get a moist, tender cake with a delicate crumb. Serve with the liqueur-infused raspberry sauce.
Vanilla Pound Cake with Raspberry Sauce is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. They’re nice and they look fantastic. Vanilla Pound Cake with Raspberry Sauce is something that I’ve loved my whole life.
To begin with this 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 can achieve that.
The ingredients needed to make Vanilla Pound Cake with Raspberry Sauce:
- Prepare For the pound cake:
- Take 226 gr unsalted butter
- Get 200 gr granulated sugar
- Prepare 3 large eggs
- Prepare 120 ml Greek yoghurt
- Get 2 tsp vanilla extract
- Prepare 250 gr all purpose flour
- Take 1 1/2 tsp baking powder
- Get 1/4 tsp salt
- Make ready For raspberry sauce:
- Prepare 170 gr raspberries
- Get 50 gr granulated sugar
- Prepare 1/2 Tbsp fresh lemon juice
Try it with your favorite raspberry sauce and serve with tea as a snack or breakfast! Spoon sauce over each slice of cake before serving. Vanilla Poppyseed Cake with Raspberry Topping. A light and fragrant vanilla cake peppered with black poppy seeds and covered in the sweetest glaze.
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! 😋
Paired with a slightly tart raspberry topping and it's officially tastebud overload. This vanilla pound cake is classic in all the best ways. It has a buttery, soft crumb and a decadent glaze, an it's For this recipe, I wanted a classic pound cake with simple vanilla flavor. I replaced the rosewater in that original American recipe with vanilla extract and opted not add any additional spices. To make this pound cake, simply start by making the raspberry sauce.
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