Best Recipe Vanilla Pound Cake with Raspberry Sauce Practical Delicious

Fast cooking ultimate Vanilla Pound Cake with Raspberry Sauce easy, tasty, practical.

13 ingredients, 11 steps, cooking Vanilla Pound Cake with Raspberry Sauce

Good Evening all, now you get present recipe Vanilla Pound Cake with Raspberry Sauce with 13 ingredients and 11 steps. Below this is how to prepare, please observe carefully.

In cooking there are some levels that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 13 ingredients and 11 stages of easy cooking Vanilla Pound Cake with Raspberry Sauce.

Ingredients for Vanilla Pound Cake with Raspberry Sauce

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

If all main ingredients Vanilla Pound Cake with Raspberry Sauce it’s ready, We’re going into the cooking stage. Below is how to serving with without fail.

Stages Cooking 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! 😋
    
12. Finish and Enjoy.

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