Raspberry Lemon Sugar Free Cake Recipe

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Having an easy pound cake recipe in your repertoire is important because it’s such a versatile and tasty cake.

Our favorite type of pound cake always has a fruit element to it as well, so for our summer cake recipe we made a lemon packed raspberry pound cake.  

Summers are SO hot in Texas, so we naturally move away from the chocolate and heavy cream based desserts.  

Our inspiration for this summer dessert recipe comes from Starbucks iced lemon pound cake, but our issue with that dish, as well as a traditional pound cake, is that they’re extremely high in calories and high in sugar.  

Well, we turned to our favorite sugar replacement and we were able to make our delicious homemade lemon pound cake with 550 less calories than a traditional pound cake.   

Decorating a pound cake

We love how beautiful this pound cake turned out.

This raspberry lemon pound cake was the perfect finale for the smoked prime rib dinner that we prepared for Father’s Day.

After indulging in such a rich piece of meat like prime rib, the light, bright, and fruity cake was a lovely complement.

Gavin’s mom absolutely adores lemons, so it’s no surprise that we decided to make a lemon cake for our family dinner.

In the past, we made her a lemon olive oil cake with lemon curd and lemon mascarpone cream. Talk about triple lemon!

If you’re also a lemon lover you might like these lemon cake mix cookies.

When you whip up the cake recipe, you’ll notice that the actual lemon loaf cake doesn’t initially look the most stunning.

The secret starts with the sweet and bright lemon glaze. A gentle drizzle gives the cake a nice sheen.

Next, we carefully used a sharp knife to create very thin slices of lemon and laid them on top of the cake.

A sprinkle of bright red raspberries adds a gorgous pop of color.

To add texture, we reached for more lemon zest. This brightened up the lemon cake and added additional lemon flavor to the pound cake.

Finally, we picked up some chamomile flowers at the local market. Chamomile’s small sunny flowers really make the cake feel like it’s ready for a special occasion!

Why is it called pound cake?

The pound cake dates back to the 1700s, and not surprisingly the original recipe called for a pound of every main ingredient.  

Obviously the recipe has changed a bit now, and it is kind of shocking to think that the original recipe called for a pound of eggs, a pound of flour, a pound of sugar, and a pound of butter.

Now that is a heavy cake!

Raspberry Lemon Sugar Free Cake

Ingredients: 

Cake

• 1 cup fresh or frozen raspberries
• 2 teaspoons flour 
• 1 1/4  cup room temperature unsalted butter 
• 1/2 cup Purecane sweetener
• 2 large eggs 
• 3 tablespoons lemon juice
• 2 tablespoon lemon zest (roughly two lemons)
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• ½ cup creme fraiche (or sour cream) 

Glaze

• 1 cup Purecane confectioners powdered sweetener
• 3 tablespoons lemon juice

Steps:

1. Preheat your oven to 350 degrees fahrenheit.
2. In a mixing bowl add butter and Purecane, and cream together. Then add the sour cream.
3. While that is mixing together add dry ingredients into a separate bowl.
4. Add eggs into the mixing bowl one at a time.  Be sure to incorporate each egg in thoroughly before adding the next. 
5. Beat in lemon juice and zest into the mixing bowl.
6. In a small bowl lightly toss raspberries in 2 teaspoons flour to coat.
7. Once the wet ingredients are fully integrated with the dry ingredients, slowly fold in the raspberries, and try to not break them apart or it will cause streaking. 
8. Pour everything into a loaf pan and bake for 55 minutes 
9. While the pound cake is baking, mix together glaze ingredients in a saucepan and turn on medium heat until no long grainy and fully incorporated. Remove from heat and chill until Cake is fully cooled.
10. When the cake is done baking let it cool for at least 30 minutes prior to topping with glaze.
11. Slice cake, and top with additional fresh raspberries and lemon zest. 

Continue to Content

Raspberry Lemon Sugar Free Cake

Yield: 1 Loaf Cake

Prep Time: 5 minutes

Cook Time: 55 minutes

Total Time: 1 hour

Moist lemon cake with sweet, tart raspberries and a lemon glaze that's perfect on a warm day. The best part? There is no added sugar and it tastes amazing!

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Ingredients

• 1 cup fresh or frozen raspberries
• 2 teaspoons flour
• 1 1/4 cup room temperature unsalted butter
• 1/2 cup Purecane zero-calorie sweetener
• 2 large eggs
• 3 tablespoons lemon juice
• 2 tablespoon lemon zest (roughly two lemons)
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• ½ cup creme fraiche (or sour cream)
• 1 cup purecane confectioners powder sweetener
• 3 tablespoons lemon juice

Instructions

1. Preheat your oven to 350 degrees fahrenheit.
2. In a mixing bowl add butter and Purecane, and cream together. Then add sour cream.
3. While that is mixing together add dry ingredients into a separate bowl.
4. Add eggs into the mixing bowl one at a time.  Be sure to incorporate each egg in thoroughly before adding the next. 
5. Beat in lemon juice and zest into the mixing bowl.
6. In a small bowl lightly toss raspberries in 2 teaspoons flour to coat.
7. Once the wet ingredients are fully integrated with the dry ingredients, slowly fold in the raspberries, and try to not break them apart or it will cause streaking. 
8. Pour everything into a loaf pan and bake for 55 minutes 
9. While the pound cake is baking, mix together glaze ingredients in a saucepan and turn on medium heat until no long grainy and fully incorporated. Remove from heat and chill until Cake is fully cooled.
10. When the cake is done baking let it cool for at least 30 minutes prior to topping with glaze.
11. Slice cake, and top with additional fresh raspberries and lemon zest. 

Recommended Products

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• 
  KitchenAid Artisan Stand Mixers, 5 quart

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This low calorie lemon pound cake recipe was sponsored by Purecane, but the opinions and our feelings are completely our own. Thanks for supporting the products we love.