I keep saying I'm done with Pinterest recipes, yet I keep trying them! There was a recipe I kept seeing in my feed called "Marry Me Chicken" that everyone raved about. It looked delicious, and the ingredients sounded fantastic, so I tried it for our family Valentine's Day dinner. I was so disappointed. Granted, a good recipe depends as much on adequate preparation as it does a good list of ingredients. I consider myself an advanced cook, so I generally get good returns. Not this time! My family was gracious. I, on the other hand, complained about it throughout the meal. Not a good thing to do, but I had been so hopeful about this recipe! Oh well. I'm going back to tried and true recipes from cookbooks and friends. I still enjoy trying new things, but I'm going to look for more reliable sources from now on.
Good thing dessert was a hit! As I stated a couple of posts ago, I love lemon. Add some raspberries? Pure bliss as far as I'm concerned. I took a basic pound cake recipe and added a raspberry puree swirl. I reserved some of the puree to go under the cake, and then I served some homemade lemon curd I had leftover on the side. It was a lemon lover's dream! And isn't it pretty on my new plates?
Lemon Raspberry Poundcake
for the cake
3 cups cake flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 cup butter, at room temp
2 cups sugar
3 eggs
1 cup sour cream
1/4 cup milk
1 tbsp vegetable oil
2 tbsp lemon zest
1/4 cup lemon juice
1 tsp lemon extract
3/4 cup raspberry puree, chilled
for the puree
16 oz frozen raspberries
1/4 cup sugar
Begin by making the raspberry puree. Place frozen fruit and sugar in a heavy bottom saucepan and bring to a boil. Reduce to a simmer and stir often. Cook for about 10 minutes or until fruit is dissolved, using a fork or potato masher to crush fruit. Remove to a bowl and place in freezer to cool.
Preheat oven to 325 degrees. Grease and flour a bundt pan and set aside. In a medium size bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In another bowl, mix sour cream, milk, vegetable oil, lemon juice, lemon zest, and lemon extract. Set aisde.
Using the paddle attachment, beat butter on medium high speed until it is light and fluffy. Add eggs one at a time. Scrape down sides of bowl. Add one third of dry mixture, and beat on medium until just combined. Add one half of wet mixture. Mix on medium until just combined. Add one third of flour and combine. Add remainder of wet and combine. Add last of flour mixture and beat just until combined. Scrape down sides of bowl and then mix for about 10 more seconds.
Take about two cups of cake batter and mix with raspberry puree. Set aside. Add about half of the remaining cake batter to bundt pan. Smooth with spatula. Add the raspberry batter layer. Smooth. Top with remaining batter. Smooth. Take a skewer or a knife and swirl the layers together. Go around several times to mix evenly to avoid large pockets of raspberry. Bake in the middle of the oven for 45 minutes. Rotate carefully. After about 20 minutes, begin to check doneness. It took me about an hour and twenty minutes for it to cook in my oven.
Remove from oven and allow to cool on a rack for 20 minutes before turning out onto a plate.
You can glaze with a confectioners sugar and lemon juice glaze if desired. I had leftover butter cream frosting from cupcakes I had made for Valentine's Day. I thinned it with a little lemon juice and spread on top. I used the leftover raspberry puree to smear on the plate under the cake. I also had made lemon curd the week before for tea. I served a little of that on the side for an extra boost of lemony goodness!
I'm so glad you stopped by my neck of the woods!
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***All pictures are original and are the property of Missy Hilyer Jones. Please do not use without giving proper credit to me and the blog post they were originally used in. Thanks!
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