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Lemon Pound Cake with Fruit Compote

Lemon Pound Cake with Fruit Compote
Photo by www.myrecipes.com

Ingredients

  • 2 tablespoons grated lemon peel
  • 1 2/3 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 tablespoons grated lemon peel
  • 1 (10 oz.) package frozen raspberries in syrup
  • ½ cup whole milk
  • Vanilla ice cream, optional
  • + 15 more ingredients
    • 2 large eggs
    • ¼ teaspoon salt
    • ¼ teaspoon salt
    • 2 teaspoons baking powder
    • 2 teaspoons baking powder
    • 1 stick (1/4 lb.) unsalted butter, at room temperature
    • Vanilla ice cream, optional
    • 1 (10 oz.) package frozen raspberries in syrup
    • 1 stick (1/4 lb.) unsalted butter, at room temperature
    • 1 2/3 cups all-purpose flour
    • ¼ cup fresh lemon juice
    • 1 cup granulated sugar
    • 2 large eggs
    • ¼ cup fresh lemon juice
    • ½ cup whole milk

Position a rack in center of oven. Preheat oven to 350°F. Grease and flour an 8-by-4-inch loaf pan. Sift flour, baking powder and salt together twice.Using an electric mixer, beat 3/4 cup sugar and butter on medium-high speed until fluffy, about 2 minutes. Beat in eggs one at a time, beating well...

View full recipe at My Recipes

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