Steps to Make Jamie Oliver Vanilla Pound Cake with Raspberry Sauce

Hey everyone, it is Louise, welcome to my recipe site. Today, we’re going to make a special dish, vanilla pound cake with raspberry sauce. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Vanilla Pound Cake with Raspberry Sauce is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. Vanilla Pound Cake with Raspberry Sauce is something which I have loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can cook vanilla pound cake with raspberry sauce using 13 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Vanilla Pound Cake with Raspberry Sauce:

1. Make ready For the pound cake:
2. Get 226 gr unsalted butter
3. Prepare 200 gr granulated sugar
4. Take 3 large eggs
5. Make ready 120 ml Greek yoghurt
6. Take 2 tsp vanilla extract
7. Make ready 250 gr all purpose flour
8. Prepare 1 1/2 tsp baking powder
9. Prepare 1/4 tsp salt
10. Take For raspberry sauce:
11. Prepare 170 gr raspberries
12. Make ready 50 gr granulated sugar
13. Take 1/2 Tbsp fresh lemon juice

Instructions to make Vanilla Pound Cake with Raspberry Sauce:

1. Whisk together flour, baking powder, and salt. Set aside.
2. Beat the butter until light and fluffy. Add the sugar and beat until combined.
3. Mix in the eggs, one at a time, beating well after each addition.
4. Mix in the yoghurt and vanilla extract, then gradually fold in the dry ingredients.
5. Pour the batter into the 9x5 inch greased loaf pan.
6. Bake in a 350 F preheated oven for about 50 - 60 minutes, or until a toothpick inserted into the center comes out clean. - Cover loosely with aluminum foil halfway through baking to prevent the cake from browning too much.
7. Leave to cool completely in the pan on a wire rack before pouring the raspberry sauce.
8. For the raspberry sauce: Combine raspberries and sugar in a saucepan over medium-high heat. Stir for about 10 minutes until the raspberries break down and sugar dissolves.
9. Add fresh lemon juice. Mix well.
10. Remove from the heat and press sauce through a fine-mess strainer to remove seeds. Cool to room temperature. Pour the sauce on top of the cake.
11. Enjoy! 😋

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