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

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we’re going to prepare a unique dish, vanilla pound cake with raspberry sauce. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Vanilla Pound Cake with Raspberry Sauce is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Vanilla Pound Cake with Raspberry Sauce is something which I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to first 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:
  1. Make ready For the pound cake:
  2. Prepare 226 gr unsalted butter
  3. Get 200 gr granulated sugar
  4. Get 3 large eggs
  5. Prepare 120 ml Greek yoghurt
  6. Make ready 2 tsp vanilla extract
  7. Take 250 gr all purpose flour
  8. Take 1 1/2 tsp baking powder
  9. Prepare 1/4 tsp salt
  10. Prepare For raspberry sauce:
  11. Prepare 170 gr raspberries
  12. Get 50 gr granulated sugar
  13. Make ready 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! 😋

So that is going to wrap this up for this Authentic food vanilla pound cake with raspberry sauce recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!