Marbled Raspberry Pound Cake Recipe

Introduction

This marbled raspberry pound cake is a beautiful blend of tender vanilla batter and bright raspberry swirls. The moist texture combined with a hint of lemon zest makes it a perfect treat for any occasion. Plus, the optional pink glaze adds a lovely finishing touch that’s sure to impress.

Ingredients

• Finely grated zest from half a lemon
• 1 gently heaped cup (140 grams or 5 ounces) fresh raspberries
• 1 tablespoon raspberry puree (for a pink glaze; from a few tablespoons or 1 ounce fresh raspberries)
• 1/2 cup (115 grams) unsalted butter
• 2 large eggs
• 1/2 cup (125 grams) sour cream, crème fraîche, or full-fat plain yogurt
• 1 to 2 tablespoons milk
• 2 teaspoons baking powder
• 1 cup (130 grams) all-purpose flour, plus 1/2 cup (65 grams) all-purpose flour, divided
• 3/4 cup (90 grams) powdered sugar
• 1 cup (200 grams) granulated sugar
• 1/4 teaspoon fine sea or table salt
• Butter or cooking spray to coat pan

Instructions

1. Step 1: Heat oven to 350°F. Coat a standard loaf pan (8″x4″ to 9″x5″) with nonstick baking spray or butter, ensuring all corners are covered.
2. Step 2: In a large bowl, place the granulated sugar and salt. Add lemon zest and rub together with your fingertips to release flavor. Add butter and beat with an electric mixer until fluffy.
3. Step 3: Add eggs one at a time, beating well after each addition. Scrape down the bowl as needed.
4. Step 4: Sprinkle baking powder over the batter and mix thoroughly. Scrape down the sides again. Add 1 cup of flour and beat just until no longer visible.
5. Step 5: In a separate medium-large bowl, mash fresh raspberries with a fork until mostly broken down but still a bit lumpy (about 1/2 cup). Optionally, blend and strain to remove seeds for a smoother texture.
6. Step 6: Pour half the cake batter over the raspberries but do not mix yet.
7. Step 7: Return to the first bowl without raspberries. Add sour cream and beat to combine, then add 1/4 cup flour and beat just until smooth. This is the “white” batter.
8. Step 8: Beat the raspberry mixture with the second half of the cake batter until smooth. Add the final 1/4 cup flour and beat just until incorporated. This is the pink batter.
9. Step 9: Spoon dollops of pink and white batters alternately into the prepared loaf pan to create a checkerboard pattern. Tap the pan on the counter a few times to release air bubbles.
10. Step 10: Use a butter knife or small offset spatula to make 4 to 5 figure-8 swirls through the batter for marbling. Avoid over-swirl for distinct patterns.
11. Step 11: Bake for 50 to 55 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, then release and cool completely on a rack.
12. Step 12: To make the glaze, whisk powdered sugar with raspberry puree (strained to remove seeds) or lemon juice. Add milk one teaspoon at a time until thick but pourable. Spoon glaze over cooled cake, allowing it to drip on the sides.

Tips & Variations

• For a smoother raspberry swirl, blend and strain the berries to remove seeds before mixing them with the batter.
• Swap sour cream for crème fraîche or full-fat yogurt based on what you have available; each adds a slight richness.
• Try adding a teaspoon of vanilla extract to enhance the flavor depth.
• Decorate the glazed cake with sprinkles or fresh raspberries for a festive look.

Storage

Store the cake covered in the refrigerator for 4 to 5 days. If the glaze does not contain milk, you can keep the cake at room temperature. Reheat slices gently in the microwave for a few seconds if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries for this recipe?

Yes, thaw and drain frozen raspberries before using. They may be more watery, so gently pat dry to avoid thinning the batter.

How can I prevent the raspberry seeds from affecting the texture?

To reduce seeds, blend the raspberries and press them through a fine-mesh strainer before adding to the batter or glaze. This removes most seeds and creates a smooth texture.

Marbled Raspberry Pound Cake Recipe

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★★★★★

4.4 from 119 reviews

This marbled raspberry pound cake features a tender, moist crumb swirled with fresh raspberry puree for a beautiful pink and white marbled effect. Zested lemon adds a bright citrus note, and a light raspberry glaze finishes the loaf with a sweet, tangy shine. Perfect for an elegant dessert or afternoon tea.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 50-55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cake

• Finely grated zest from half a lemon
• 1 gently heaped cup (140 grams or 5 ounces) fresh raspberries
• 1/2 cup (115 grams) unsalted butter
• 2 large eggs
• 1/2 cup (125 grams) sour cream, creme fraiche, or full-fat plain yogurt
• 1 to 2 tablespoons milk
• 2 teaspoons baking powder
• 1 cup (130 grams) all-purpose flour plus 1/2 cup (65 grams) all-purpose flour, divided
• 1 cup (200 grams) granulated sugar
• 1/4 teaspoon fine sea or table salt
• Butter or cooking spray to coat pan

For the Glaze

• 3/4 cup (90 grams) powdered sugar
• 1 tablespoon raspberry puree (or lemon juice)
• 1 to 2 teaspoons milk, as needed

Instructions

1. Prepare the Pan: Preheat the oven to 350°F (175°C). Coat a standard loaf pan (8″x4″ or 9″x5″) with nonstick baking spray or butter, ensuring the corners are well-greased.
2. Mix Sugar and Butter: In a large bowl, combine granulated sugar and salt. Add the grated lemon zest and rub it into the sugar with your fingertips to release the flavor. Add the unsalted butter and beat with an electric mixer until fluffy.
3. Add Eggs and Baking Powder: Beat in the eggs one at a time, scraping down the bowl after each addition. Then sprinkle the baking powder over the batter, mixing well until fully incorporated. Scrape down the bowl again.
4. Add Flour to Batter: Add 1 cup (130 grams) of the all-purpose flour to the batter and beat just until no flour remains visible, being careful not to overmix.
5. Mash Raspberries: In a separate medium-large bowl, mash the fresh raspberries with a fork until mostly broken down but still slightly lumpy (about 1/2 cup mashed). For a smoother texture, blend and strain to remove seeds if desired.
6. Divide Batter: Pour half of the cake batter over the raspberries in the second bowl, but do not mix yet. Weighing half the batter (around 277 grams) is helpful for accuracy.
7. Prepare White Batter: Return to the original batter bowl. Add sour cream and beat to combine. Add 1/4 cup (32.5 grams) flour and beat until smooth, maintaining a white batter.
8. Prepare Raspberry Batter: Beat the raspberries and second half of the cake batter together until smooth. Add the final 1/4 cup (32.5 grams) flour and beat until smooth to create the pink batter.
9. Layer and Marble Batter: Alternately spoon dollops of pink and white batter into the prepared loaf pan, roughly checkerboarding them. Tap the pan on the counter a few times to release air bubbles. Using a butter knife or offset spatula, make 4 to 5 figure-8 swirls through the batter to create a marbled effect, being careful not to overmix.
10. Bake: Bake the loaf for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool for 15 minutes in the pan, then run a knife around the edges and gently remove it. Cool completely on a wire rack; placing it in the freezer can speed this up.
11. Make Glaze: In a medium bowl, whisk together powdered sugar and raspberry puree (strained to remove seeds for smoothness) or lemon juice. Add milk one teaspoon at a time until the glaze is thick but pourable.
12. Glaze Cake: Spoon the glaze over the cooled cake and spread gently with a spoon or offset spatula to allow drips on the edges. Optionally, decorate with sprinkles.
13. Storage: Store the cake in the refrigerator for 4 to 5 days. Without milk in the glaze, the cake can be kept at room temperature.

Notes

• For a smoother glaze and batter, strain raspberry puree to remove seeds.
• Adjust milk quantity in the glaze gradually to achieve desired consistency.
• Use loaf pans between 8″x4″ and 9″x5″ for best results.
• Be careful not to overmix batter after adding flour to preserve cake tenderness.
• Letting the cake cool completely before glazing prevents the glaze from melting.

Keywords: marbled cake, raspberry pound cake, lemon zest cake, raspberry glaze, loaf cake, dessert recipe