Sour Cream Pound Cake with Raspberry Coulis

Sour Cream Pound Cake with Raspberry Coulis

prep time

minutes
cook time

minute
servings
8-10

Ingredients
















Cooking Instructions

1

Heat oven to 325°F. Butter and flour 10-inch Bundt pan.


2

In small saucepan, heat 1/4 cup sugar, liqueur and 1 tablespoon lemon juice over medium heat until sugar dissolves and mixture is syrupy.


3

Purée raspberries and sugar syrup. Push purée through sieve to remove seeds; set coulis aside. In small bowl, combine flour, baking powder, baking soda and salt; set aside.


4

Beat butter and 2 1/4 cups sugar with electric mixer until fluffy, 8 to 10 minutes. Add eggs one at a time, beat after each. Beat in remaining lemon juice, lemon zest, almond extract and 1/4 cup raspberry coulis. Add flour mixture and sour cream alternately to batter, beating after each until combined.


5

Pour batter into prepared Bundt pan. Bake 65 to 75 minutes. Cool in pan 15 to 20 minutes; remove to wire rack.


6

Whip cream until thickened, add honey and whip until soft peaks form; refrigerate until ready to use. To serve, cut slices of cake, add dollop of whipped cream, drizzle with raspberry coulis and garnish with fresh raspberries.


Ingredients
















Cooking Instructions

1

Heat oven to 325°F. Butter and flour 10-inch Bundt pan.


2

In small saucepan, heat 1/4 cup sugar, liqueur and 1 tablespoon lemon juice over medium heat until sugar dissolves and mixture is syrupy.


3

Purée raspberries and sugar syrup. Push purée through sieve to remove seeds; set coulis aside. In small bowl, combine flour, baking powder, baking soda and salt; set aside.


4

Beat butter and 2 1/4 cups sugar with electric mixer until fluffy, 8 to 10 minutes. Add eggs one at a time, beat after each. Beat in remaining lemon juice, lemon zest, almond extract and 1/4 cup raspberry coulis. Add flour mixture and sour cream alternately to batter, beating after each until combined.


5

Pour batter into prepared Bundt pan. Bake 65 to 75 minutes. Cool in pan 15 to 20 minutes; remove to wire rack.


6

Whip cream until thickened, add honey and whip until soft peaks form; refrigerate until ready to use. To serve, cut slices of cake, add dollop of whipped cream, drizzle with raspberry coulis and garnish with fresh raspberries.


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