Lemon Pound Cake with Raspberry Coulis

12 Nov

I love making something special for dessert to go with a special dinner.  I didn’t want to make something overly heavy/chocolaty for when we had the lasagna, so I looked around and saw that we had some frozen raspberries left over and some ‘real’ butter left over from my birthday cake. (We usually have smart balance on hand.)

I love pound cake. Wait, let me rephrase that. I love pound cake when it’s moist and dense. This pound cake was not, actually it was light and airy, but not so much as angel food cake. And that’s perfectly fine, it got the job done. My absolute favorite pound cake recipe is over at Smitten Kitchen here.

For my birthday, boyfriend’s mom got me a lovely gift set with extracts (lemon, orange, almond), whole nutmegs, and real cinnamon. Since then, I have tried to incorporate them any way I can into my baking.  I knew that the lemon would go really well with the raspberry coulis I had intended on making, so I went with that.

I forgot to put the coulis ingredients in

Always. I mean always, make sure that the first thing you do when baking a cake is to take out the butter and eggs. Unless other wise noted in a recipe, they should always be at room temperature.  This is so that when put in the oven, everything will bake at the same time, and one ingredient won’t bring down the temp of another.

Another thing I highly recommend doing, especially if you’re boyfriend, is that you butter and parchment your baking dish first, and set it off to the side. That way, when the batter is all ready to go, you can pour it in, and not have to worry about if you remember to spray it.

Starting with the dry ingredients, measure out the flour, baking powder, salt, and sugar into the bowl of a mixer (or a large bowl if doing by hand).  Mix the eggs, milk, vanilla and orange extracts in a separate, smaller bowl and set aside.  Cut the room temperature butter into chunks and add to the dry ingredients, and mix until combined.


reverse creaming

This method-called the reverse creaming method- is very different than what is usually done to cakes.  Typically, the butter and sugar are creamed together, and the dry and wet ingredients are added alternately. Dry, wet, dry, wet, dry. Making sure to not overbeat, as to not form too much gluten in the protein structures of the flour. The reverse creaming method works in a way that, the fat molecules will surround the proteins in the flour. What that will accomplish is a more tender cake, because it inhibits the formation of gluten networks in the cake. With this method, you also add most of the wet ingredients at the start, or after the fat is thoroughly mixed into the flour, and then the rest added in installments and thoroughly mixed in.

After you have creamed your dry ingredients and butter, and have added the egg/milk/flavoring mixture. It’s time to pour into the prepared pan. Making sure to have an even layer throughout and a smooth top.


After 55-60 minutes, take the cake out and let it cool on a wire rack for 10 minutes, then flip out and let cool completely.

this is not very diet friendly

While you are waiting for the pound cake to cool, you can make the raspberry coulis. Now I know what you’re thinking “What the heck is

a coulis?” Well I’m glad you asked. A coulis is just a fancy name for a thin fruit sauce made by blending the fruit (fresh or frozen, although if you use frozen you might need more water), sugar and water that is served over desserts.  You can make a coulis out of almost any fruit you want, I have done blueberry, strawberry and raspberry.  In order to not have any pesky seeds, and to get it really smooth you will have to push it through a sieve. When it’s done, just pop it in the fridge.

For a neat little spin, I grilled my slices of poundcake and drizzled them with the cold coulis.


Lemon Pound Cake with Raspberry Coulis

For the cake:

Recipe adapted from Joy of Baking

  • 3 large eggs, room temperature

  • 3 tablespoons milk, room temperature

  • 1 1/2 teaspoons pure vanilla extract (I used 1tsp vanilla, and 1tsp lemon)

  • 1 1/2 cups (150 grams) sifted cake flour

  • 1 teaspoon baking powder

  • 1/4 teaspoon salt

  • 3/4 cup (150 grams) granulated white sugar

  • 13 tablespoons (185 grams) unsalted butter, room temperature

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter or spray with a non stick vegetable spray, a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Line the bottom of the pan with parchment paper and butter the paper. In a medium bowl lightly combine the eggs, milk, and vanilla extract. In the bowl of your electric mixer (or with a hand mixer), combine the dry ingredients (flour, baking powder, salt, and sugar) and mix on low speed for about 30 seconds or until blended. Add the butter and half of the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and beat for about one minute to aerate and develop the cake’s structure. Scrape down the sides of the bowl. Gradually add the remaining egg mixture, in 2 additions, beating about 30 seconds after each addition to incorporate the egg and strengthen the cake’s structure. Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Bake for about 55 to 65 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean. If you find the cake browning too much as it bakes, cover with a piece of lightly buttered aluminum foil after about 30 minutes. Remove the cake from the oven and place on a wire rack to cool for about 10 minutes. Remove the cake from the pan and cool completely on a lightly buttered wire rack.

For the coulis:

  • 1 cups frozen or fresh raspberries
  • up to a 1/4 cup water
  • up to 1/4 cup sugar, depending on how tart the berries are
Place Ingredients in a blender and blend until smooth. Process through a sieve or fine meshed strainer, chill in refrigerator until cold.

One Response to “Lemon Pound Cake with Raspberry Coulis”

  1. Boyfriend November 12, 2010 at 1:59 am #

    grilling was a really great idea- not only did it add more butter flavor (and how could you go wrong with that?), but it brought out all the wonderful flavors!

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