Raspberry and Lemon Pound Cake
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 1hr 0mins
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- Serves
- 8
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- Calories
- 492
Serve slices of this cake with your morning tea or coffee, either for breakfast or a mid-morning snack with friends.
recipe updated Oct 31, 2025
Ingredients
-
- Unsalted butter
- 220 g
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- Lemon
- 3
-
- Lemon
- ½
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- Caster sugar
- 220 g
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- Egg
- 4
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- Plain flour
- 280 g
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- Vanilla extract
- 1 teaspoon
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- Milk
- 2 tablespoons
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- Baking powder
- 1 ¼ teaspoons
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- Icing sugar
- as needed
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- Water
- as needed
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- Pink food coloring
- as needed
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- Raspberries
- 100 g
Tools
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Oven
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Prospero
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Loaf pan (900g) - 20cm (8")
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Small bowl
Step preview
- Preheat the oven - 160ºC
- Grease a loaf tin and line with parchment paper
- Fit the K-Beater
- Add the ingredients into the appliance bowl, fit the splashguard
- Mix until the batter is smooth and well combined - about 3 minutes, speed 3
- Then add raspberries
- Mix until combined - about 30 seconds, speed Min
- Transfer the batter into the tin
- Bake until a skewer inserted comes out clean - 50 minutes, 160ºC
- Remove from the oven and let cool
- Add the ingredients into a clean bowl and mix until combined
- Then slowly add the next ingredients, mixing before adding more
- Mix until combined and until the icing drops off the spoon
- Drizzle the cake with the icing
- Serve