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

Hey everyone, it is me, Dave, welcome to our recipe page. Today, we’re going to prepare a special dish, vanilla pound cake with raspberry sauce. It is 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 favored of recent trending meals on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Vanilla Pound Cake with Raspberry Sauce is something which I’ve loved my entire life. They are fine and they look wonderful.

Whisk together flour, baking powder, and salt. Reviews for: Photos of Old Fashioned Pound Cake with Raspberry Sauce. This vanilla pound cake is classic in all the best ways.

To get started with this recipe, we must first prepare a few ingredients. 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. Make ready For the pound cake:
  2. Take unsalted butter
  3. Make ready granulated sugar
  4. Get large eggs
  5. Take Greek yoghurt
  6. Get vanilla extract
  7. Prepare all purpose flour
  8. Make ready baking powder
  9. Make ready salt
  10. Make ready For raspberry sauce:
  11. Get raspberries
  12. Make ready granulated sugar
  13. Prepare fresh lemon juice

Dense, buttery, and loaded with flavor, Sarah Carey makes a Vanilla Pound Cake with fresh berries layered on top. Your family will love this classic cake. This Raspberry Dream Cake has layers of tender, moist vanilla cake and fresh raspberry filling all covered in cream cheese frosting! Raspberry Lemon Sweet Roll Cake with Buttermilk GlazeBaking A Moment.

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 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! 😋

Butter to grease pan (if using a pan without a removable. 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. Paired with a slightly tart raspberry topping and it's officially tastebud overload.

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