Vanilla Pound Cake with Raspberry Sauce
jenscookingdiary @jenscookingdiary
I love ❤️ raspberry sauce so much. It’s just perfect match for any kind of sweet desserts. IG @jenscookingdiary
Open in Cookpad AppCooking Instructions
- 1
Whisk together flour, baking powder, and salt. Set aside.
- 2
Beat the butter until light and fluffy. Add the sugar and beat until combined.
- 3
Mix in the eggs, one at a time, beating well after each addition.
- 4
Mix in the yoghurt and vanilla extract, then gradually fold in the dry ingredients.
- 5
Pour the batter into the 9x5 inch greased loaf pan.
- 6
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. - 7
Leave to cool completely in the pan on a wire rack before pouring the raspberry sauce.
- 8
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.
- 9
Add fresh lemon juice. Mix well.
- 10
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.
- 11
Enjoy! 😋
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I’m just an ordinary mother who ❤️ to cook 4 my one and only lovely daughter. From 🇮🇩. Live in 🇺🇸 I cook mostly Asian food but I’m open to other dish from other countries too. Hope you all will like the recipes I share 🙏🏻❤️ IG: @jenscookingdiary @jenscookdineandtravel
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