Pound Cake with Raspberry Sauce


One Bowl Pound Cake with a Quick Raspberry Sauce

This is a great and easy recipe that is perfect for any occasion. It only requires a few ingredients, most of which are probably already in your pantry, and comes together with very little effort. And don’t forget to make the raspberry sauce, it takes this cake to a whole new level!

Here’s what you’ll need:

For the cake…

2 1/2 cups flour

2 cups sugar

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup (2 sticks) butter, softened

1 (8oz) container lemon or vanilla yogurt

1 teaspoon vanilla extract

4 eggs

For the raspberry sauce…

1 (12 oz) bag defrosted frozen raspberries

4 or 5 tablespoons confectioners’ sugar

Preheat the oven to 350 degrees. Grease and flour a 10 inch bundt pan. Combine the flour, sugar, baking soda, salt, butter, yogurt and eggs in a large mixing bowl and beat at low speed until blended. Beat at medium speed for 3 minutes. Pour into the prepared pan. Bake for 60-70 minutes or until golden brown and a wooden pick inserted near the center comes out clean.

Serve with Quick Raspberry Sauce. Yield: 8 servings

 

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