Lemon Pound Cake with Whipped Cream and Raspberry Sauce | Hood

Ingredients

• 4 large eggs
• 2 cups all-purpose flour
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1 cup butter, softened
• 1 1/2 cups powdered sugar
• 2 Tbsp. lemon juice
• 2 Tbsp. finely grated lemon zest
• 1 10 oz. package frozen raspberries
• 3/4 cup granulated sugar
• 1/2 cup water
• 2/3 cup Hood® Whipping Cream
• 2 tsp. powdered sugar
• 1/2 tsp. pure vanilla extract