Vanilla Pound Cake with Raspberry Sauce.
Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I'm gonna show you how to prepare a distinctive dish, vanilla pound cake with raspberry sauce. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Vanilla Pound Cake with Raspberry Sauce is one of the most well liked of current trending meals on earth. It's easy, it's fast, it tastes yummy. It's enjoyed by millions every day. They are fine and they look wonderful. Vanilla Pound Cake with Raspberry Sauce is something that I have loved my whole life.
To get started 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 that.
The ingredients needed to make Vanilla Pound Cake with Raspberry Sauce:
- {Prepare of For the pound cake:.
- {Prepare 226 gr of unsalted butter.
- {Take 200 gr of granulated sugar.
- {Make ready 3 of large eggs.
- {Take 120 ml of Greek yoghurt.
- {Take 2 tsp of vanilla extract.
- {Take 250 gr of all purpose flour.
- {Get 1 1/2 tsp of baking powder.
- {Get 1/4 tsp of salt.
- {Prepare of For raspberry sauce:.
- {Take 170 gr of raspberries.
- {Make ready 50 gr of granulated sugar.
- {Prepare 1/2 Tbsp of fresh lemon juice.
Instructions 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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