Steam-Baked Raspberry Lemon Pound Cake
Arlyn Osborne
June 15, 2022
A heavy dose of steam is the secret ingredient to this pound cake. It creates an ultra tender and moist crumb, encourages a grand rise, and produces a beautiful golden brown exterior that isn’t hard or crusty.
Cream cheese stands in for some of the butter and adds extra moisture and a slight tang that complements the bright pop of fresh raspberries and lemon zest. A flavorful pink glaze, made with raspberry preserves and lemon juice, adds another boost of sweet and tangy flavor.
Serves
8
Prep Time
00:15
Cook Time
01:15
0
186
Ingredients
1.67 cups (200g)
cake flour
1 tsp
baking powder
1 tsp
kosher salt
½ cup (112g)
unsalted butter
1.25 cups (250g)
granulated sugar
8 oz (227g)
cream cheese, at room temperature
3 large
eggs
1 tsp
vanilla extract
Zest of 1 lemon
6 oz (170g)
fresh raspberries
1 cup (120g)
powdered sugar
2 Tbsp (40g)
raspberry preserves
1 Tbsp (15ml)
lemon juice
Steps
1. Preheat Oven and Prepare Pan
Rack
Grease the bottom and sides of a 9- by 5-inch loaf pan with butter and line with parchment paper.
Sous Vide Mode: Off
Steam: 50%
Temp: 320°F
Heat: Rear
2. Combine Dry Ingredients
Whisk together the cake flour, baking powder, and salt in a medium bowl. Set aside.
3. Combine Butter, Sugar, and Cream Cheese
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed incorporated, about 2 minutes. It will not be fully creamed. Add the cream cheese and beat until fluffy and pale, about 1 minute. Scrape down the sides of the bowl.
4. Add Eggs, Vanilla, and Lemon
Beat in the eggs one at a time until combined. Use a spatula to scrape down the sides of the bowl as needed. Beat in the vanilla and lemon zest.
5. Add Flour Mixture
Reduce the mixer speed to low and slowly beat in the dry ingredients until the batter is just combined.
6. Add Batter and Raspberries to Pan
Pour half of the batter into the prepared pan and smooth the top. Top evenly with raspberries. Pour the remaining batter over the raspberries and smooth the top.
7. Bake
Rack
Transfer to the oven and bake until golden brown and toothpick inserted into the center comes out clean, 1 hour and 15 minutes. Cover the cake loosely with foil after 40 minutes of baking to prevent overbrowning.
Sous Vide Mode: Off
Steam: 50%
Temp: 320°F
Heat: Rear
01:15 Timer
8. Cool
Allow the cake to cool for 20 minutes in the pan. Turn the cake out onto a wire rack and cool completely.
9. Glaze and Serve
In a medium bowl, whisk together the powdered sugar, raspberry preserves, and lemon juice until smooth. Pour the glaze over the top of the cake and spread evenly. Let the glaze set, about 15 minutes, before slicing and serving.
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