Introduction
Lemon Raspberry Stuffed Pound Cake is a beautiful balance of rich, buttery texture and bright, fruity flavor. This cake combines the dense, tender crumb of classic pound cake with a vibrant raspberry filling and fresh lemon notes that keep every bite light and refreshing. I love making this cake when I want a dessert that feels elegant but still comforting and familiar. The lemon adds a clean, citrusy brightness, while the raspberries bring natural sweetness and a pop of color that makes each slice visually stunning. What truly sets this cake apart is the hidden raspberry center, which feels like a delightful surprise when sliced. Perfect for brunch, afternoon tea, celebrations, or simple weekend baking, Lemon Raspberry Stuffed Pound Cake is a timeless recipe that looks impressive and tastes even better.
Print
Lemon Raspberry Stuffed Pound Cake – Bright, Buttery, and Bakery-Worthy
- Total Time: 15 mins + chilling
- Yield: 8 slices
- Diet: Vegetarian
Description
Lemon Raspberry Stuffed Pound Cake is a bright and luscious dessert made with a buttery pound cake filled with a creamy lemon layer and fresh raspberries, creating a sweet-tart treat perfect for spring or summer.
Ingredients
- 1 store-bought or homemade pound cake (loaf style)
- 1 cup fresh raspberries
- Lemon Cream Filling:
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1/2 cup whipped topping or whipped cream
Instructions
- Using a sharp knife, cut the top inch off the pound cake and set aside.
- Hollow out the center of the cake, leaving about a 1-inch border on all sides. Reserve the removed cake pieces.
- In a bowl, beat cream cheese, powdered sugar, lemon juice, and lemon zest until smooth.
- Fold in the whipped topping until creamy.
- Gently mix in fresh raspberries (or layer them separately inside the cake).
- Spoon the lemon raspberry filling into the hollowed cake.
- Replace the top of the cake and wrap tightly in plastic wrap.
- Refrigerate for at least 2 hours to set.
- Slice and serve chilled.
Notes
- Use thawed frozen raspberries if fresh aren’t available—just dry well before adding.
- Add a drizzle of lemon glaze on top for extra brightness.
- Substitute strawberries or blueberries for a fun variation.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: Assembled / No-Bake
- Cuisine: American
Why You’ll Love This Recipe
This recipe is rich yet refreshing, visually stunning, and perfect for any occasion. It offers classic pound cake texture with a fruity twist and keeps well for several days.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Unsalted butter
Butter creates the rich, tender crumb that defines pound cake.
Granulated sugar
Sugar sweetens the cake and contributes to its soft texture.
Eggs
Eggs provide structure and richness.
All-purpose flour
Flour gives the cake stability while keeping it tender.
Baking powder
Baking powder helps lift the dense batter slightly.
Salt
Salt balances sweetness and enhances flavor.
Lemon zest
Lemon zest adds fresh, aromatic citrus flavor.
Lemon juice
Lemon juice brightens the cake and enhances the raspberry filling.
Milk or sour cream
Milk or sour cream keeps the cake moist and tender.
Vanilla extract
Vanilla adds warmth and depth to the flavor.
Fresh or frozen raspberries
Raspberries create the vibrant, fruity filling.
Raspberry preserves
Preserves help bind the raspberry layer and intensify flavor.
Powdered sugar
Powdered sugar is used for optional glaze or garnish.
Directions
Begin by preheating the oven and greasing a loaf pan thoroughly. In a mixing bowl, cream the butter and granulated sugar together until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in lemon zest, lemon juice, and vanilla extract.
In a separate bowl, whisk together flour, baking powder, and salt. Add the dry ingredients to the butter mixture alternately with milk or sour cream, mixing just until combined.
To prepare the filling, gently combine raspberries with raspberry preserves. Pour half of the cake batter into the prepared pan and spread evenly. Spoon the raspberry mixture down the center, avoiding the edges. Cover with the remaining batter and smooth the top.
Bake until the cake is golden and a toothpick inserted into the cake portion comes out clean. Allow the cake to cool in the pan briefly before transferring to a wire rack. Dust with powdered sugar or drizzle with a simple lemon glaze if desired.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results.
Servings and timing
This recipe serves approximately 8 to 10 slices. Preparation time is about 20 minutes, with a baking time of 55 to 65 minutes.
Storage/reheating
Store Lemon Raspberry Stuffed Pound Cake tightly wrapped at room temperature for up to 2 days or in the refrigerator for up to 5 days. Bring to room temperature before serving for best flavor and texture.
Variations and Customizations
This cake is easy to customize. You can substitute blueberries or strawberries for raspberries. Add a lemon glaze made with powdered sugar and lemon juice for extra sweetness. For a richer version, use sour cream instead of milk. You can also bake this batter in mini loaf pans for gifting or special occasions. Almond extract pairs beautifully with raspberries and can be added in small amounts for a different flavor profile.
Nutrition and Dietary Info
This dessert contains dairy, eggs, and gluten. It is vegetarian-friendly and can be adapted using gluten-free flour blends, though texture may vary. Nutritional values depend on ingredients and portion size.
Expert Tips & Customizations
Use Room Temperature Ingredients
This ensures smooth batter and even baking.
Do Not Overmix
Overmixing can make the cake dense.
Protect the Filling
Keep the raspberry layer centered to prevent leaking.
FAQs
Can I use frozen raspberries?
Yes, do not thaw them before using.
Why is my pound cake dense?
Pound cake is meant to be dense but tender.
Can I add a glaze?
Yes, lemon glaze works beautifully.
How do I keep the filling from sinking?
Use thick preserves and avoid overloading.
Can I freeze this cake?
Yes, wrap tightly and freeze up to 2 months.
Is this good for brunch?
Yes, it is perfect for brunch or tea.
Can I make this ahead?
Yes, it tastes even better the next day.
What pan size works best?
A standard loaf pan is ideal.
Can I use bottled lemon juice?
Fresh lemon juice gives best flavor.
Does this cake travel well?
Yes, it holds its shape beautifully.
Conclusion
Lemon Raspberry Stuffed Pound Cake is a bright, elegant dessert that combines classic buttery pound cake with fresh citrus flavor and a beautiful raspberry center. Moist, flavorful, and visually stunning, this cake is perfect for sharing, celebrating, or simply enjoying with a cup of tea.
Hungry for more? Visit our website for full recipes and follow us on Pinterest for daily foodie inspo you’ll love to pin!