Citrus Sour Cream Pound Cake with Warm Raspberry Sauce | Clean Dessert Recipe - Clean Eating Magazine

Citrus Sour Cream Pound Cake with Warm Raspberry Sauce

A combination of lemon, lime and orange zests brighten the flavor of this velvety, sour cream—infused pound cake, topped with an orange-scented raspberry sauce.
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Citrus Sour Cream Pound Cake with Warm Raspberry Sauce recipe

Citrus Sour Cream Pound Cake with Warm Raspberry Sauce

  • Duration
  • Prep Time
  • 12Servings

Ingredients

  • 1/3 cup organic unsalted butter, room temperature

  • ¾ cup organic evaporated cane juice (aka organic sugar), divided 

  • 1/3 cup full-fat sour cream 

  • 3 large eggs, room temperature 

  • 1 tsp lemon zest 

  • 1 tsp lime zest  

  • 1½ tsp orange zest + ¼ cup fresh orange juice, divided 

  • 1/2 tsp pure vanilla extract 

  • 1¼ cups whole-wheat pastry flour (TRY: King Arthur Whole Wheat Pastry Flour) 

  • ½ tsp sea salt 

  • 2 cups frozen or fresh raspberries (thawed if frozen) 

  • whipped cream, optional

Preparation

 1. Preheat oven to 350°F. Line a 4 x 9-inch loaf pan with parchment paper (with a 2-inch overhang). Mist with cooking spray.

2. Using a stand mixer on medium-high, beat together butter and all but 1 tbsp cane juice until light and fluffy, 2½ minutes. Scrape down sides and bottom of bowl with a rubber spatula. Add sour cream and continue beating on medium-high for 2 minutes more.

3. Add eggs, 1 at time, beating between each addition until incorporated. Beat 2 minutes longer on medium-high. Add lemon, lime and orange zests and vanilla; beat 30 seconds on medium-high to incorporate. Add flour and salt then beat for 30 seconds more.

4. Scrape batter into prepared pan and bake until golden brown and a toothpick inserted in center comes out clean, 45 to 55 minutes. Set aside to cool completely.

5. Meanwhile, in a small saucepan, cook raspberries, orange juice and remaining 1 tbsp cane juice on medium, stirring occasionally, until berries have started to break down, 1 to 2 minutes. Reduce to medium-low and cook, stirring occasionally, until sauce has thickened slightly and berries have completely broken down, 2 to 3 minutes more. Remove from heat and cover to keep warm.

6. Using parchment overhang, lift cake from pan and cut into 12 slices. Serve each with 1 tbsp warm raspberry sauce and whipped cream (if using).

Nutrition Information

  • Serving Size: 1 slice
  • Calories: 189
  • Carbohydrate Content: 28 g
  • Cholesterol Content: 63 mg
  • Fat Content: 7.5 g
  • Fiber Content: 1 g
  • Protein Content: 3 g
  • Saturated Fat Content: 4 g
  • Sodium Content: 101 mg
  • Sugar Content: 13.5 g
  • Monounsaturated Fat Content: 2 g
  • Polyunsaturated Fat Content: 1 g