And, during the middle of August, my beloved Caribou released their pumpkin chai latte. While delicious, this is FAR too early for it to be pumpkin-flavored-things-season. As far as I'm concerned, we have summer until September 21st.
So I'm kicking and screaming and resisting having my last days of summer taken over by pumpkin with this lemon raspberry pound cake and wearing sundresses 'til the cows come home.
Lemon and raspberry are two flavors that, together, are quintessential summer for me. So I baked them in a cake and topped it with an intensely lemony glaze.
Serve it with Greek frozen yogurt. Summertime for the win!
Lemon Raspberry Pound Cake
Adapted from Great Coffee Cakes, Sticky Buns, Muffins, and More
2 1/3 cups sifted all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
4 large eggs
1 cup unsalted butter, softened
2 tbsp freshly grated lemon zest
1/4 tsp freshly squeezed lemon juice
3 tbsp canola or vegetable oil
2 3/4 cup powdered sugar
1 1/2 tsp vanilla
1 1/2 cups fresh raspberries, cleaned and dried
Preheat oven to 325F. Spray a long loaf pan or bundt pan with baking spray. Set aside.
In a large bowl, whisk together dry ingredients, except the powdered sugar. Set aside.
In the bowl of a stand mixer, beat butter and lemon zest until light in color. Add in the oil and lemon juice, and beat for an additional two minutes. Reduce the mixer speed, and slowly add in powdered sugar by 1/4 cup at a time. Beat in each egg one at a time, alternating with the addition of flour mixture. Scrape down bowl as needed.
Spread 1/4 of the batter in pan. Sprinkle in some raspberries; top with another 1/4 of the batter. Repeat until all raspberries and batter are used, ending with batter.
Bake for 1 hour and 15-20 minutes, until golden brown and springy to touch. Allow to cool completely, and serve with frozen yogurt.