Raspberry Pound Cake

Name: Raspberry Pound Cake
Ingredients: 1 teaspoon, cornstarch; 1 teaspoon, water; 8 ounces (227 grams/about 1⅔ cups), frozen raspberries; ¼ cup (1¾ ounces/50 grams), sugar; ¼ teaspoon, table salt; 5 , large eggs, room temperature; 2 teaspoons, vanilla extract; 1¾ cups (8¾ ounces/248 grams), all-purpose flour; ¾ teaspoon, table salt; ½ teaspoon, baking powder; ⅓ cup, sour cream; 2 tablespoons, milk; 14 tablespoons, unsalted butter, softened but still cool; 1¼ cups (8¾ ounces/248 grams), sugar; 1 tablespoon, grated lemon zest

Desserts or Baked Goods
Fruit
Make Ahead
Fruit Desserts
Cakes

By Matthew Fairman ･ Appears in Cook's Country June/July 2021

The sweet, buttery pleasure of a classic, with a joyful swirl of vibrant, jammy fruit.

SERVES 8

TIME 2¾ hours, plus 3¼ hours cooling

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