Look at this fruity delight! This Lemon Raspberry Pound Cake looks delicious! Enjoy this full recipe from my Facebook fan, Ms. Faith!

3 cups of flour
1tsp baking powder
1/4 baking soda
1 1/2 cups unsalted butter at room temperature
8 ounce cream cheese
2 3/4 cups granulated sugar
2 1/2 tsp vanilla
3 eggs
1 grated orange rind

Preheat oven to 350 degrees. Prepare a 10 inch bundt pan. Sift all the dry ingredient and set aside. Mix butter until soften then add 8oz cream cheese to the butter. Mix until smooth. Add sugar in small amounts until all the sugar is combined with butter and becomes fluffy. Remember to scrap your side of the bowl has you go. Add vanilla and zest to the fluffy mix of butter and sugar until it is combined together well. Then add the eggs in one at a time (make sure your eggs are at room temperature). Add flour mix in four parts so that it combines easily. When you have combined all the ingredients and your batter is fully, place your batter into a well butter and flour bundt pan. Smooth the top of your batter after pouring it into the pan. Bake for 50 to 55 minutes. Check the finished cake with a tooth pick.

1 lemon
1 container of raspberries
2 tablespoon sugar
1/2 cup sweet red wine or fruit juice

In a sauce pan, melt sugar until golden brown. Add add lemon slices and a few raspberries along with the 1/2 cup of wine. Let this medley of fruit and wine reduce to desired thickness. Pour topping over the pound cake and decorate with the rest of the berries. Enjoy!

Recipe by Arise Faith.