Hey, remember when I told you that the next time you heard from me I would be in holiday mode? I’m sorry, I lied. It’ll happen soon enough, I promise. Please don’t hate on this recipe just because it isn’t covered in icing and glitter, or wrapped up and bow-tied, or scented with cinnamon and spice. I did, however, swirl the batter with raspberry puree with hope that a little pastel pink might make it up to you.
We just had a rather giant snowstorm here, and I’ve found that there is nothing that better complements the winter wonderland outside than a slice of citrusy, almost-healthy pound cake. While the rest of the world is outside driving 11mph and dodging the mounds of white, I am cozying up to a mug of tea and a little slice of raspberry-lemon heaven.
I think perhaps the best part of this recipe is the ease in which it can be made. The most challenging parts-rubbing the lemon zest into the sugar, swirling the plain and the raspberry batters-are the most rewarding. In fact, they are steps that, if skipped, would truly result in something a little less enjoyable. Baking is more than what emerges from the oven; the process of making moist, fragrant lemon sugar, incorporating the ingredients, and swirling two separate, delicately tinted batters into one whole loaf are all equally as deserving of praise as the pound cake you will end up with. I don’t mean to overshadow the fact that this cake is super delicious; I simply empower you to enjoy making it, too.
One Year: Avocado Horiatiki Salad
Raspberry Yogurt Pound Cake
Adapted from Bon Appetit
Makes 1 pound cake
1 cup frozen raspberries, thawed (with whatever juices thawed!)
1 1/2 cups all-purpose flour
2 tsp baking powder
3/4 tsp salt
1 cup sugar
1 tbsp lemon zest
3/4 cup whole-milk Greek yogurt
1/2 cup vegetable oil
2 large eggs
1/2 tsp vanilla extract
1 pint fresh raspberries
Preheat oven to 350 degrees Fahrenheit. Butter a 9x5x3 loaf pan and set aside. Blend frozen, thawed raspberries in blender until pureed and set aside. Whisk flour, baking powder, and salt in a medium bowl and set aside. In a large bowl, use your fingers to rub the lemon zest into the sugar. Add yogurt, oil, eggs, and vanilla extract, whisking to blend. Fold in dry ingredients until just incorporated, then gently fold in the raspberries. Pour half of the batter into a medium sized bowl and gently stir in the raspberry puree to combine. Spoon the regular and the raspberry batters into the buttered loaf pan so that they alternate like a checkerboard. It should look like the alternating batters in this recipe. Use a spatula to gently fold the batters so that they create a swirled appearance in the loaf cake. Bake until cake is golden and a tester inserted into the center comes out clean, about 50-55 minutes. Let cool in pan on rack for 15 minutes, then invert and remove the loaf from the pan to finish cooling completely.