Happy valentines day! Or at least happy a-few-days-before valentines day! What better way to tell that special someone that you are thinking of them then to deliver them the world best lemon raspberry secret heart cake.
So here’s the thing. Its valentines day, my blog name is twig and berry, so with that said I think you know where i’m going with this….
There is simply no better way to describe a lemon pound cake like this then to just say that its moist.
I tried, I sat here and googled some synonyms, asked a few people around me what would work better and all we could think of were worse versions of the word. So, with that, I am just going to own it. This cake is super moist. Like really, it is melt in your mouth good.
First, I bake the raspberry pound cake, but instead of baking in a bread pan, I bake it in a 9x13in pan. Then once cooled, I cut tons of little hearts out of the cake. Pour some more pound cake mix (this time lemon) into a bread pan, place the hearts all down the center, then pour the rest of the lemon pound cake on top. Poof! The best lemon raspberry pound cake.
No joke.
I would even argue that this pound cake is better than the one you can get at Starbucks or just as good!
Top the whole thing with a lemon glaze and it seriously is hard to stop eating once you start. Now, if you aren’t a fan of lemon or raspberry, you can easily switch up the flavors of the pound cake and it will still be just as good. A few combinations that are just as fun:
- white chocolate cake with Matcha heart
- Chocolate pound cake with strawberry heart
- Salted Caramel cake with a chocolate heart
These are just a few that would be amazing to try. All you need to do to change these up are replace the lemon juice/vanilla part of each ingredient list and swap it out for another flavor. Also for the dried raspberries/lemon zest, swap this out with another dry flavor ingredient.
But enough with my talking, I will get better at these posts some day and what I should say. But until then, just enjoy me saying how delicious and flavorful my recipes turn out until I can think of a way to write about food without getting distracted and hungry all the time.
For more recipes, make sure you keep an eye out. I’ve re-platformed my site to now be on wordpress and have a better reach when it comes to serving my recipes to those looking. I hope to be posting more often here on out. For any ideas or suggestions that you might have for this blog or the posts I make in the future, make sure you reach out and let me know! I love to hear from you all and get inspired by those around me!
Lemon Raspberry Secret Heart Cake
Equipment
- 9x13in baking sheet
- 9x5in bread pan
Ingredients
Raspberry Heart Cake
- 4 large eggs
- 1 cup (2 sticks) butter
- 1 cup sugar
- 1 1/2 cups all purpose flour
- 3/4 cup dried raspberries
- 1/2 cup sour cream
- 1 tsp salt
- 2 tbsp vanilla
- 1/2 tsp baking powder
- optional: red or pink food coloring
Lemon Pound Cake
- 4 large eggs
- 1 cups (2 sticks) butter
- 1 cup sugar
- 1 1/2 cup all purpose flour
- 1/2 cup sour cream
- 1 tsp salt
- 2 tbsp lemon juice
- zest 1 lemon
- 1/2 tsp baking powder
Lemon Glaze
- 3/4 cup powdered sugar
- 3 tbsp lemon juice
Instructions
- Start with the raspberry heart cake. Preheat the oven to 350 degrees F.
- Mix the butter and sugar in the bowl of a stand mixer until incorporated, about 2-3 minutes. While waiting, using a food processor, blitz the flour, dried raspberries, salt and baking powder together. Set aside.
- Slowly, with the mixer on low, add the eggs to the stand mixer mixture one egg at a time. Scraping down the bowl after they've been added. Add in the sour cream, vanilla and optional food coloring.
- Once the wet ingredients are mixed together, with the mixer on low, add the flour mixture and mix until just incorporated.
- Pour raspberry cake batter into a greased and floured 9x13in pan. Bake until cooked all the way through, about 20 minutes.
- While the raspberry cake bakes, make the lemon pound cake.
- Mix the butter and sugar in the bowl of a stand mixer until incorporated, about 2-3 minutes. While waiting, mix the flour, lemon zest, salt and baking powder together. Set aside.
- With the mixer on low, add the eggs one egg at a time. Scraping down the bowl after they've been added. Add in the sour cream and lemon juice. Once incorporated, add the dry ingredients. Set batter aside. In a separate bowl, mix the powdered sugar and lemon juice glaze and also set aside.
- When the raspberry cake is done, cool completely then slice into heart shapes. Stack the hearts one on top of another.
- Take the lemon pound cake batter and pour half of it into a greased bread pan. Place the stack of raspberry hearts in the center of the bread pan on top of the lemon pound cake batter. Then smother the hearts with the rest of the lemon pound cake batter.
- Bake until cooked all the way through 40-45 minutes. Once cooled, top with the lemon glaze, slice and serve.
Nutrition
