I topped each of the cakes with a swirl of fresh whipped cream that I stabilized with a bit of gelatin. Lightly grease 8x4 inch loaf pan. Slice and serve. Pour warm glaze on top and sprinkle with chopped nuts or coconut if desired. ... Pour the glaze over the top of the cake when the cake has cooled completely and serve immediately (or wait for several hours before serving, if desired). One more question, would this freeze well? For a loaf pan, pour the glaze in a side-to-side fashion from one end to the other. This raspberry lemon pound cake was the perfect finale for the smoked prime rib dinner that we prepared for Father’s Day.. After indulging in such a rich piece of meat like prime rib, the light, bright, and fruity cake … A Dense, Raspberry Pound Cake. We love how beautiful this pound cake turned out. Set aside. 1 package glaze mix (included) 2 Tbsp water (for glaze) Directions. It's delicious either way. Add in the freeze-dried raspberry powder, stir until combined. Add fresh lemon juice. To Glaze a Pound Cake. To make the glaze, use the back of a spoon to push the raspberries through a seive into a bowl. Pour in yogurt, turn off heat. This dense and buttery Raspberry Pound Cake is topped with a fabulous lemon glaze that always sends people back for seconds. Allow to cool for a while and then tip it out of the loaf tin and onto a rack or plate; let it cool completely before glazing. Heat orange juice, sugar and zest until sugar dissolves. Preheat oven to 350^. Let stand until the glaze firms up about 1 hr. 1 cup powdered sugar, sifted. Refrigerate until serving. In the bowl of an electric mixer fitted with a paddle attachment, cream together the granulated sugar and butter. In a small saucepan, combine cornstarch and lemon juice; stir in raspberry puree. While cake is cooling prepare glaze. Notes. Drizzle the glaze over the cooled pound cake. Covered in a Chocolate Chambord Glaze and simply garnished with fresh raspberries, I love how elegant this cake looks with barely any effort. Sift together the first 3 ingredients in a medium bowl. Decorating a pound cake. For a bundt cake, pour the glaze slowly on the top of the cake in a circular fashion. Let the cake cool in the pan 10 minutes; run a knife around the edges and around the center edges. 1 pinch kosher salt. This made the texture of the raspberry pound cake softer then the white part when baked. Should I have measured 5 oz. Discard seeds and pulp. They were surprisingly moist, especially for a 4 egg pound cake recipe. TIP: If the cake is getting too dark you can tent the cake with foil half way through baking. Bill, the hubby, is pretty much a white bread, vanilla type of guy and he went nuts for this cake. Dust cake with confectioners' sugar. The cake recipe was a pretty detailed, so I wanted to make a post sharing just the raspberry filling. Purée should measure 2 to 3 tablespoons. Spoon the glaze over the cake, smoothing it over the top and sides with a metal spatula to cover - Instead of doing this, I spooned the glaze into a piping bag and piped strips of glaze over the top of the cake in a criss cross manner and filled the un-piped area with raspberry jam. Set aside. You can serve this cake with a dusting of powdered sugar. Turn upside down onto a cooling rack; remove from the pan and cooling completely. 1 Tbsp lemon zest, left out to dry for 30 minutes, plus juice of 1/2 lemon. This dense and buttery Raspberry Pound Cake is topped with a fabulous lemon glaze that always sends people back for seconds. Directions Cake. Push raspberries through a sieve into a bowl. Serve with sauce. Cook and stir 2 minutes or until thickened. Or if you like you can serve with the simple lemon raspberry glaze I used. Or cold. Test the cake with a toothpick to make sure it's done. From the outside this unassuming cake looks like a classic pound cake, but slice into it and you’ll discover plenty of juicy raspberries bursting with fresh fruit flavor. 1. Pierce cake liberally with a wooden pick. Cool the cake completely before topping with the raspberry glaze. 2.Stir together water, butter, and pound cake mix until blended. Mix over low heat until melted. I prepared my raspberry glaze first and then allowed it to chill in the refrigerator until I was ready to add it to the cake. Cool completely. Place a plate upside down on top of cake; invert onto plate. 1.Preheat oven to 350°F. For the glaze: Heat 1/4 cup raspberry jam until loose, and use a pastry brush to brush the warm jam all over the top and sides of the cake. Meanwhile, place water, raspberries and sugar in a blender; cover and process until well blended. Top with shredded coconut. This Lemon Raspberry Glazed Bundt Cake is the perfect summer dessert for raspberry season! This tall, red cake with white icing looks gorgeous but is easier to make than it looks and takes just … Once cake is cooled add the glaze and sprinkle with sliced almonds. Invert cake onto cake platter, drizzle glaze over cake and serve while warm. For the raspberry sauce: Combine raspberries and sugar in a saucepan over medium-high heat. Could I glaze it and then freeze or glaze after I defrost the cake? And the aroma is nothing short of heavenly. Brush 2 tablespoons liqueur over warm cake. Drizzle glaze over pound cake. I also added 1/4 of the glaze to my lemon cake right out of the oven.This really allowed that intense raspberry sweetness to soak into the cake, adding moisture in addition to that extra depth of flavor. It was deliciously sweet and tart, and the perfect consistency to fill a cake. Or room temperature. Put the raspberries in a bowl and set aside. It's easy to make, and perfectly moist with a sweet lemon glaze! Combine raspberries, sugar, water, and lemon juice in a saucepan over medium heat; cook and stir until raspberries break down, sugar dissolves, and sauce is heated through, 3 to 7 minutes. Once baked, the cake itself is perfect on its own. This raspberry red velvet Bundt cake with its lemony cream cheese glaze looks impressive on any table and suits all occasions, from a treat with a cup of tea to party time. You’ll find our deliciously fruity take on this classic 1-2-3-4 Sift icing sugar and whisk with juice until smooth. Whisk in powdered sugar until smooth (sometimes helps to sieve the sugar). The raspberry glaze was delicious, and the natural red tinge from the berry enhanced the appearance of each cake. GLAZE: Combine powdered sugar, 2 1/2 tablespoons liqueur, 1 tablespoon juice, and 1 tablespoon butter, stirring with a whisk until smooth. While cake is cooling, make glaze (the color is awesome). Chocolate Raspberry Bundt Cake is an intense chocolate cake with a surprise raspberry filling and a hint of raspberry liquor in every bite. The syrup will soak in and set with a crunchy exterior, and the zest will rest on top. This Raspberry Amaretto Bundt Cake recipe is pretty classic for pound cake and turns out a heavy cake with a perfect dense crumb. In a large bowl, whisk together the next 5 ingredients. * While cake is cooling, pour raspberry marmalade into small sauce pan. From the outside this unassuming cake looks like a classic pound cake, but slice into it and you’ll discover plenty of juicy raspberries bursting with fresh fruit flavor. Preheat the oven to 325ºF. It complements the sweet, tangy lemonade pound cake. of raspberries and used the puree from that instead of 5 oz. Glaze. Loosen cake from sides of pan using a narrow metal spatula. Spoon over pound cake. Stir for about 10 minutes until the raspberries break down and sugar dissolves. Bring to a boil. While glaze and cake are still warm, poke holes in cake with a skewer and spoon glaze over cake. A couple weeks ago I made a white chocolate raspberry cake, and the real star of the show was its raspberry cake filling!. Remove ¼ cup of the batter and place into a separate bowl. To make the glaze, use the back of a large spoon to push raspberries through a sieve into a bowl. Combine the heavy cream, corn syrup, and chocolate in a samll pot and heat over medium, whisking until smooth. The topper, a fresh raspberry on each of the cakes. Discard seeds (you should have 2-3 tablespoons of the raspberry “juice” in the bowl). Glaze the pound cake with the syrup every 10 minutes, until the syrup is gone. Mix yogurt and marmalade together. To make raspberry glaze, in a small bowl, whisk together the powdered sugar, raspberry preserves and lemon juice. Grease a 8x5-inch loaf pan. of puree weighed after removing the seeds? 2. 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