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

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, vanilla pound cake with raspberry sauce. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Vanilla Pound Cake with Raspberry Sauce is one of the most favored of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look fantastic. Vanilla Pound Cake with Raspberry Sauce is something that I have loved my whole life.

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

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