Hello everybody, it’s Drew, welcome to our recipe site. Today, we’re going to make a distinctive dish, vanilla pound cake with raspberry sauce. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Vanilla Pound Cake with Raspberry Sauce is one of the most favored of current trending foods on earth. It is easy, it is fast, it tastes yummy. It is appreciated by millions every day. They’re fine and they look fantastic. Vanilla Pound Cake with Raspberry Sauce is something that I’ve loved my entire life.

To get started with this recipe, we must prepare a few components. You can have vanilla pound cake with raspberry sauce using 13 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Vanilla Pound Cake with Raspberry Sauce:

1. Take For the pound cake:
2. Prepare 226 gr unsalted butter
3. Make ready 200 gr granulated sugar
4. Prepare 3 large eggs
5. Take 120 ml Greek yoghurt
6. Take 2 tsp vanilla extract
7. Make ready 250 gr all purpose flour
8. Get 1 1/2 tsp baking powder
9. Get 1/4 tsp salt
10. Take For raspberry sauce:
11. Take 170 gr raspberries
12. Make ready 50 gr granulated sugar
13. Prepare 1/2 Tbsp fresh lemon juice

Steps to make Vanilla Pound Cake with Raspberry Sauce:

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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