For the Lemon Pound Cake
- 1 cup + 5 tablespoons for pan all-purpose flour
- 3 tablespoons cornstarch
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 9 tablespoons butter, unsalted - room temperature plus extra for pan
- 4 ounces cream cheese, room temperature
- 1 1/2 cups granulated sugar
- 3 eggs
- Juice and zest of 1 lemon
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
For the Raspberry Compote
- 8 ounces fresh raspberries
- 1/4 cup granulated sugar
- 1/4 cup water
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Make the lemon pound cake: Preheat oven to 325º F. Grease and flour a 6-cup loaf pan.
Over a sheet of wax paper, sift flour, cornstarch, baking soda and salt twice.
In large mixing bowl, with mixer at medium speed, beat butter and cream cheese 30 seconds or until well combined. Gradually add sugar; beat 5 minutes or until very light and fluffy, scraping down sides of bowl occasionally. Beat in eggs one at a time, then beat in lemon juice, zest, vanilla extract and lemon extract. Reduce mixer speed to low; add flour mixture in three additions, beating until just combined between additions and scraping down sides of bowl.
Pour batter into prepared pan; bake 70 minutes or until toothpick inserted in center comes out clean. Transfer pan to wire rack; let cool 15 minutes. Remove cake from pan and let cool completely.
Meanwhile, make the raspberry compote: In medium saucepan, cook raspberries, sugar and water over medium heat 14 to 16 minutes or until raspberries are broken down and mixture has a jam-like consistency.
Slice and serve lemon pound cake with raspberry compote.