Giada Raspberry Pound Cake
Giada Raspberry Pound Cake
Ingredients
Instructions
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Preheat your oven to 350°F (175°C). Grease and flour a loaf pan and set aside.
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In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
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In a separate bowl, using an electric mixer, cream the butter and sugar together until light and fluffy.
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Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest.
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Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined, being careful not to overmix.
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Gently fold in the fresh raspberries, being mindful not to crush them.
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Pour the batter into the prepared loaf pan, spreading it evenly.
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Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
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Once cooled, slice the Giada Raspberry Pound Cake and serve.
Nutrition Facts
Serving size: 1 slice- Calories
- 280 kcal
- Total Fat
- 12 g
- Saturated Fat
- 7 g
- Cholesterol
- 85 mg
- Sodium
- 180 mg
- Total Carbohydrate
- 39 g
- Dietary Fiber
- 2 g
- Sugars
- 20 g
- Protein
- 5 g
Bring a touch of elegance to your table with this delightful Giada Raspberry Pound Cake. The burst of fresh raspberries paired with the moist and buttery cake is a combination that will have everyone asking for your secret recipe. Whether you're celebrating a special occasion or simply treating yourself to a sweet indulgence, this cake is sure to bring joy to all who taste it. So, roll up your sleeves and get baking – you won't be disappointed with the delicious results!