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 prepare a special dish, vanilla pound cake with raspberry sauce. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Vanilla Pound Cake with Raspberry Sauce is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. Vanilla Pound Cake with Raspberry Sauce is something which I've loved my whole life. They're nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook vanilla pound cake with raspberry sauce using 13 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Vanilla Pound Cake with Raspberry Sauce:
- {Make ready of For the pound cake:.
- {Get of unsalted butter.
- {Make ready of granulated sugar.
- {Take of large eggs.
- {Take of Greek yoghurt.
- {Take of vanilla extract.
- {Make ready of all purpose flour.
- {Take of baking powder.
- {Take of salt.
- {Take of For raspberry sauce:.
- {Get of raspberries.
- {Get of granulated sugar.
- {Get of fresh lemon juice.
Steps to make Vanilla Pound Cake with Raspberry Sauce:
- Whisk together flour, baking powder, and salt. Set aside..
- Beat the butter until light and fluffy. Add the sugar and beat until combined..
- Mix in the eggs, one at a time, beating well after each addition..
- Mix in the yoghurt and vanilla extract, then gradually fold in the dry ingredients..
- Pour the batter into the 9x5 inch greased loaf pan..
- 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..
- Leave to cool completely in the pan on a wire rack before pouring the raspberry sauce..
- 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..
- Add fresh lemon juice. Mix well..
- 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..
- Enjoy! 😋.
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