Lemon raspberry or blueberry poundcake

Składniki

1 1/2 c. Sugar

1 1/2 sticks Butter

3 Eggs

Raspberries

1 1/2 c flour use some for raspberries.

Zest 1 lemon

1/2 c lemonade

Glaze:

1 c powdered sugar

Pinch salt

Juice of half a lemon

Lemon zest

2 TBLS water

Whisked together

Wskazówki

Cream together butter and sugar. Mix in eggs and just under 1 1/2 C flour. Add zest and juice.

Fold in raspberries by hand after sprinkling the flour over them.

Smooth out in buttered loaf pan

Bake 325 for 1 hour 15 mins. Cool in pan for 5 mins then turn out and cool on rack.

Glaze after it’s cool.