Raspberry Pound Cake | America's Test Kitchen

Ingredients

• 1 teaspoon cornstarch
• 1 teaspoon water
• 8 ounces (227 grams/about 1⅔ cups) frozen raspberries
• ¼ cup (1¾ ounces/50 grams) sugar
• ¼ teaspoon table salt
• 5 large eggs , room temperature
• 2 teaspoons vanilla extract
• 1¾ cups (8¾ ounces/248 grams) all-purpose flour
• ¾ teaspoon table salt
• ½ teaspoon baking powder
• ⅓ cup sour cream
• 2 tablespoons milk
• 14 tablespoons unsalted butter , softened but still cool
• 1¼ cups (8¾ ounces/248 grams) sugar
• 1 tablespoon grated lemon zest