Tag Archives: raspberry

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.

Continue reading