Steam-Baked Raspberry Lemon Pound Cake

Arlyn Osborne
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.
Prep Time
Cook Time
Steam-Baked Raspberry Lemon Pound Cake
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
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

1. Preheat Oven and Prepare Pan

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.
Combine Butter, Sugar, and Cream Cheese

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.
Add Flour Mixture

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.
Add Batter and Raspberries to Pan

7. Bake

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.
Glaze and Serve
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