Recipe: Easter Pound Cake

Posted online April 19, 2011 | 1:05 pm

Recipe for Easter Pound Cake. Here's a speed scratch recipe that begins with a prepared pound cake, then takes it to a whole new level of lusciousness with some additional ingredients.

Why try? You want something really special for your Easter dinner table, but you don't want to stress. This "speed scratch" recipe idea fills the bill.

Foodie Byte: Allowing the raspberry sauce to spill over the sides adds tons of visual appeal.

This recipe is part of our Easter with Ease menu feature.

The pound cake can be purchased as part of an Ozark Mountain Smokehouse Easter combo offer with a spiral-sliced ham in the Food Channel Store.

Ozark Mountain Smokehouse is a sponsor and registered vendor in The Food Channel Store.

Ingredients

Pound cake, baked in an angel food cake pan.
¾ cup sugar
1 tablespoon cornstarch
2 eggs, beaten
Zest & juice of 1 lemon
Zest & juice of 1 orange
2 tablespoons flour
1 cup heavy whipping cream, whipped
1 10-ounce package frozen raspberries
Fresh raspberries

Preparation

Bake a pound cake in an angel food cake pan according to package directions.
In a mixing bowl, combine sugar, cornstarch, eggs, lemon zest and juice, orange zest and juice and flour.
Cook in the top of a double boiler until thick. Cool and fold in whipped cream.
Chill in the refrigerator. Do not freeze.
Blend frozen raspberries in a blender, strain, add sugar if necessary. Stir in the fresh raspberries.
Slice the cake in half lengthwise and pour the raspberry mixture over the top of the cake letting it spill over the sides.

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