Raspberries, lemon, and sugar free? Your summer staple has arrived. 
By Gavin and Karen of @Coupleinthekitche



  • 1 cup fresh or frozen raspberries
  • 2 teaspoons flour 
  • 1 1/4  cup room temperature unsalted butter 
  • 1/2 cup Purecane™ zero calorie baking 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. Preheat your oven to 350 degrees Fahrenheit.

      2. In a mixing bowl add butter and PURECANE™ baking sweetener, and cream together.

      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.