One thing I definitely love are recipes that can be customized to the time of year. Take the humble pound cake for instance. You can make it with wonderful warm fall flavors like pumpkin, cinnamon and apple. Middle of winter, no problem- make it with almond extract and cranberries. Since its summer I decided to make a lovely citrus pound cake, studded with fresh raspberries and drizzled with a beautiful elderberry glaze!
This cake is dense but tender and not overly sweet. I decided to make it with favorite sugar alternative Lakanto Monk Fruit so you can have to sliced (I won't tell 😉). The citrus zest and organic orange extract give a beautiful citrus flavor that adds depth to the cake and the elderberry glaze is delicious!
1 1/2 cups Unbleached All Purpose Flour
1 cup Sugar (I used Lakanto Monk Fruit sugar alternative)
2 tablespoons Lemon Zest
1 tablespoons Orange Zest
2 teaspoons Baking Powder
1/2 teaspoon Salt
3 large Eggs
1/2 cup Coconut Oil or Canola Oil
8 ounces Greek Yogurt
1 teaspoon Orange Extract
1 cup Organic Confectioners Sugar
1 tablespoon Göod Berry Co. Elderberry Syrup
Preheat oven to 350F
1.) In a large bowl combine flour, salt, baking powder. Set aside.
2.) In another medium sized bowl, add the eggs, sugar, coconut oil, greek yogurt, orange and lemon zest and orange extract. Mix until fully combined.
3.) Pour the liquid ingredients into the dry ingredients and stir until just combined. Do not over mix. Pour half the batter into prepared pan. Place 6 rows of 3 raspberries on top of batter. Pour remaining batter on top and smooth lightly with a spatula.
4.) Bake for 55-65 minutes or until a toothpick comes out clean. (If the top starts to brown too much you can tent pan with foil.)
5.) Cool on wire rack 15 minutes and then turn out onto wire rack to cool completely, about 1 hour.
Stir 1 cup organic powdered sugar with 1 Tablespoon Elderberry Syrup in a small bowl. Depending on how thick you want your glaze you an add more syrup by the half teaspoon at a time.
Drizzle over cake, slice and Enjoy!