Lemon-Raspberry Pound Cake

Pint raspberry

1/4 cup water

1/4 cup sugar

Mix above ingredients together in small sauce pan and bring to a boil for about 5-8 minutes until reduced and sugar has dissolved.  Cool and then press through sieve to remove seeds.  Set aside.

Preheat oven to 325F.  Grease loaf pan.

1 1/2 cups all-purpose unbleached flour

1 tsp baking powder

1/2 tsp salt

1/2 cup unsalted butter, room temperature

1 cup sugar

2 large eggs

1/2 cup buttermilk

Zest of 1 lemon

Whisk together the flour, baking powder and salt.  

In a large bowl with an electric mixer cream the butter until light and fluffy. Add in sugar and beat well.  Scrape down sides and bottom of bow.  Add in eggs one at a time and beat after each.

Add in flour mixture alternately with buttermilk in 3 additions.  Fold in lemon zest and cooled raspberry sauce.

Spread evenly into prepared loaf pan and bake at 325F for approximately 35 minutes or until toothpick inserted in centre comes out clean.

Glaze with a mixture of lemon juice and icing sugar if desired.