Ingredients
Pound Cake
- 1 1/2 c. all-purpose flour
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1 c. granulated sugar
- 1/2 c. (1 stick) butter, softened
- 4 oz. cream cheese, softened
- 1 tsp. grated lemon zest
- 3 large eggs, room temperature
- 2 tsp. vanilla extract
- 1 (6-oz.) container raspberries
Glaze
- 1/2 c. confectioners' sugar
- 5 tbsp. heavy cream
- 1 tbsp. seedless raspberry jam
Directions
- Make the Cake: Preheat oven to 325 degrees F. Grease and lightly flour 8 1⁄2"-x-4 1⁄2" loaf pan.
- In a large bowl, whisk together flour, baking soda, and salt. In a second bowl, with mixer on medium speed, beat sugar, butter, cream cheese, and lemon zest until smooth. Beat in eggs, one at a time, scraping side of bowl as needed and beat in vanilla. In two batches, beat in flour mixture until just combined. Fold in raspberries with a spatula.
- Transfer batter to a prepared loaf pan and smooth top. Bake until a toothpick inserted into center comes out clean, 1 hour 5 minutes to 1 hour 10 minutes. Cool for 10 minutes on wire rack. Loosen side with a small knife and invert onto rack. Let cool.
- Make the Glaze: Meanwhile, in a blender, purée confectioners' sugar, cream and jam, scraping down the sides as needed. Drizzle glaze over cooled cake and serve.
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