For the cake:
1 cup unsalted butter (room temperature)
1 1/2 cups white sugar
Zest of 1 large lemon
1/3 cup sour cream (full fat)
1 tsp vanilla
1 cup all purpose flour
1/2 cup cake and pastry flour
1/2 tsp salt
For the glaze:
The juice of one lemon (about 3-4 tbsp)
1 1/2 tbsp water
Zest of 1 lemon
1/3 cup sugar
For the coulis:
2 1/2 cups raspberries (fresh or frozen)
1/3 cup sugar
4 tbsp water
Preheat your oven to 325 degrees Fahrenheit.
Grease a loaf pan with butter and add a piece of parchment paper along the bottom and up two of the sides for easy removal. Grease the parchment paper as well, just to be sure nothing will stick.
I prefer to use a large (wide) loaf pan for this recipe as the pieces of cake are smaller when the cake is cut. If you prefer larger (taller) pieces, use a narrow loaf pan.
Add the butter, white sugar and lemon zest to the bowl of your stand mixer fitted with the paddle attachment.
Beat these ingredients on medium-high speed for at least 3 to 4 minutes, stopping a few times to scrape down the sides and bottom of the bowl to ensure everything is incorporated evenly. The mixture should turn a pale yellow colour and be quite fluffy after 3 or so minutes.
Add the 5 eggs to a separate bowl.
Whisk the eggs with a fork and beat them into the butter mixture in at least 3 additions (add a little bit of egg, beat for a minute, scrape down the bowl, repeat...).
Add the sour cream and the vanilla to the bowl and beat for another minute or so, scraping down the sides of the bowl to make sure everything is incorporated.
Into a separate bowl, add the all purpose flour, the cake and pastry flour, and the salt through a sieve or flour sifter to prevent lumps.
If you're wondering about where to get cake and pastry flour, you can buy it at most supermarkets but I get mine at Bulk Barn (it's much less expensive in bulk). Cake and pastry flour has a lower protein content than all purpose flour which helps to create a more tender texture that's perfect for cakes. It's a good idea to sift it because it tends to clump more than all purpose flour does.
Fold the flour mixture into the butter and egg mixture by hand with a rubber spatula. Folding requires that you scrape the bottom of the bowl and use an "up and over" motion. Do not stir, as this will break the air bubbles you've created by beating the ingredients up until this point. This cake contains no leavening agent, so the bubbles in the batter are what will keep it from sinking in the middle as it bakes.
Carefully scrape the batter into the loaf pan you've prepared.
Bake for 65-75 minutes at 325 degrees Fahrenheit. After 65 minutes, test the cake by gently inserting a wooden skewer in the centre. If it comes out clean, it's done! If not, return the cake to the oven for another 5 minutes and test again.
When the cake is done, remove it from the oven and let it rest in the pan while you make the glaze:
In a shallow saucepan over medium-high heat, combine the ingredients for the glaze (water, sugar, lemon juice and lemon zest). Let the mixture heat up and stir it with a spoon until it begins to bubble and all the sugar crystals have dissolved. Remove it from the heat.
Using the same wooden skewer you used to test the cake, poke several holes in the top of the cake (20-25 or so), making sure the skewer hits the bottom of the pan each time. Be sure to do this gently: the goal is not to ruin the top of the cake, but to create holes that the glaze can run into when you pour it over the cake.
Gently pour the glaze over the cake, making sure every bit of the surface is covered. The glaze will run into the holes you've just created and will likely run down the sides of the cake that have pulled away from the pan. Set the cake aside to cool completely now, and as it cools the glaze will harden and crystallize, creating a nice sugary crust.
As the cake is cooling, you can prepare the raspberry coulis:
To a small saucepan over medium heat add the raspberries, sugar and water. Stir the berries around in the pot making sure the sugar coats the berries well.
As they heat up, the berries will release their juices and begin to fall apart. Continue stirring and mashing the berries with your spoon until the mixture begins to bubble and almost reaches a boil.
Using an immersion blender, puree the raspberry mixture until it's smooth. Pour the raspberry mixture into a bowl through a sieve to remove many of the raspberry seeds.
Stir the mixture around in the sieve to encourage as much of the raspberry liquid to go through the sieve as you can. There may be some seeds that sneak through too, but that's fine. The idea is to remove as many as possible.
Discard the seeds you've strained out of the raspberry mixture and allow the sauce to come to room temperature. Cooling will cause it to thicken slightly, making it easier to serve over the pound cake.
Once everything has cooled to room temperature slice the cake (remove it from the pan, if you wish, by lifting the parchment paper) and serve with a large spoonful of the raspberry coulis and some fresh raspberries for garnish!
This dessert is the perfect mix of sweet and tart with bold, fresh flavours that make it perfect for spring! Unlike traditional pound cakes that can be a little on the dry side, this lemon pound cake has a surprisingly light and moist texture that pairs perfectly with the raspberry coulis.
Hope you enjoy this one, and Happy Mother's Day!