Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, vanilla pound cake with raspberry sauce. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Vanilla Pound Cake with Raspberry Sauce is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. Vanilla Pound Cake with Raspberry Sauce is something that I’ve loved my entire life. They’re nice and they look wonderful.
Whisk together flour, baking powder, and salt. Reviews for: Photos of Old Fashioned Pound Cake with Raspberry Sauce. Raspberry Vanilla Cake is made with moist and tender vanilla layers, a refreshing and creamy Mascarpone frosting that pairs so well with the sweet and tart raspberry sauce and fresh raspberries on top.
To get started with this particular recipe, we must first prepare a few components. You can cook vanilla pound cake with raspberry sauce using 13 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Vanilla Pound Cake with Raspberry Sauce:
- Prepare For the pound cake:
- Take 226 gr unsalted butter
- Make ready 200 gr granulated sugar
- Get 3 large eggs
- Make ready 120 ml Greek yoghurt
- Take 2 tsp vanilla extract
- Prepare 250 gr all purpose flour
- Make ready 1 1/2 tsp baking powder
- Take 1/4 tsp salt
- Take For raspberry sauce:
- Get 170 gr raspberries
- Prepare 50 gr granulated sugar
- Get 1/2 Tbsp fresh lemon juice
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. This vanilla pound cake is classic in all the best ways.
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! 😋
It has a buttery, soft crumb and a decadent glaze, an it's For this recipe, I wanted a classic pound cake with simple vanilla flavor. I replaced the rosewater in that original American recipe with vanilla extract and opted not add any additional spices. Raspberry Recipes Berry Sauce Cake Fillings Raspberry Cake Filling Raspberry Sauce Raspberry Coulis Sweet Recipes Raspberry Pancakes. Light and lemony layer cake with sweet raspberry filling and a simple vanilla buttercream. The perfect spring birthday cake or Easter cake!
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