Raspberry Lemon Pound Cake 🍋🍓

Описание: Raspberry Lemon Pound Cake 🍋🍓

This Raspberry Lemon Loaf is as bright and flavourful as it is!  So pretty! Are you lemon lover? This pound cake is definitely for you!

Recipe:
• 180gr unsalted butter, at room temperature
• 1 & ½ tsp vanilla extract
• ½ tsp salt
• 145gr white sugar
• 2 tsp lemon zest
• 1 & ½ lemon extract
• 3 whole eggs, large
• 2 egg yolk, large
• 55gr fresh lemon juice

Dry Ingredients:
• 195gr Low protein flour / pastry flour (shifted)
• 3/4 tsp Baking powder
• ½ tsp Poppy Seed (optional)

Filling:
• 1 punnet of fresh raspberry
• 1 TBS of Low protein flour

Garnish/Topping (optional)
• 1 Tsp raspberry jam + ½ tsp fresh lemon juice. Mix well.

Steps:
1. In a bowl, add all the dry ingredients. Mix well, set aside. In a different bowl, add sugar & lemon zest, rub it to release the oil. Set aside.
2. In the mixer bowl, add the butter, salt & vanilla. Beat with wire whip medium to high speed until become pale & expand.  Add sugar & beat until pale & foamy.
3. Add the whole eggs, one at a time. Beat for about 1 minute of each egg until fluffy and well combined, and then add 2 egg yolks. Beat for another 1 minute. 
4. Add half of the dry ingredients & half of lemon juice. Mix gently evenly, and add the remain dry ingredients & lemon juice. Mix gently with well combined with spatula. Don’t overmix.
5. For filling, add the raspberry and flour. Mix gently until well coated, and throw the excess flour. Then throw them into the batter. Mix well gently with spatula.
6. Transfer the batter to the loaf pan with paper baking on. Spread evenly, tap it to release the air. Optional, dip the perry knife into the vegetable oil and cut the top. 
7.  Add the “Garnish/Topping” on top of the batter and swirl it into the top. Bake in the oven at 170C for about 45-50 minutes or until the top becomes golden brown. 
8. Remove from the oven, let it sit in the pan until it cool down. Remove from the pan and take out the paper baking gently. Slice and ready to serve!

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