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Raspberry-Lemon Parfait

The pound cake is slightly acidic and is perfect with fresh raspberries in this simple summer dessert.

For the Lemon Pound Cake:
1 1/2 cups unbleached flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup Florida Crystals
1/2 cup frozen apple juice concentrate, thawed
1/3 cup fresh Meyer lemon juice
1/4 cup vegetable oil
1 Tbsp. finely grated lemon rind
2 tsp. vanilla extract

For the Raspberry Sauce:
6 Tbsp. raspberry jam
2 tsp. water

For the Cream:
3/4 cup Rich’s nondairy whipping cream
2 Tbsp. Florida Crystals

1 cup fresh raspberries
2 mint sprigs

For the Lemon Pound Cake:
• Preheat the oven to 350ºF. Lightly oil and flour a loaf pan.
• Sift together the flour, baking powder, baking soda, salt, and Florida Crystals. Set aside.
• In a medium bowl, combine the apple juice, lemon juice, vegetable oil, lemon rind, and vanilla extract with a wire whisk.
• Mix the wet and dry ingredients, stirring until just combined.
• Pour into the prepared baking pan and shake to ensure that the batter is evenly spread.
• Bake for approximately 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
• Let cool for 10 minutes before removing from the pan.
• Cut into 1/8-inch thick slices. Press the rim of a wine glass into each to create rounds of cake.

For the Raspberry Sauce:
• Using a wire whisk, combine the jam and the water and set aside.

For the Cream:
• In a large bowl, whip the nondairy whipping cream with a whisk or electric mixer until soft peaks form. Sprinkle with the Florida Crystals and continue beating until soft peaks form again.

To Assemble the Parfaits:
• Drop a large spoonful of the cream into a wine glass and top with a cake round. Cover with a thin layer of the raspberry sauce and top with a few of the fresh raspberries. Repeat until the glass is almost filled.
• Drizzle the remaining raspberry sauce over the top and garnish with the remaining fresh raspberries and a sprig of mint.
• Serve immediately.

Makes 2 servings