Raspberry Pound Cake

3/4 c. butter, at room temperature
1-1/2 c. sugar
4 eggs
2 Tbsp. grated lemon peel
1-1/2 tsp. ground cardamom
1 tsp. vanilla
2-1/2 c. all-purpose flour
1 c. light sour cream
2 c. fresh raspberries


Preheat oven to 350°F (180°C). Lightly spray a 9" x 5" x 3" (23 x 12.5 x 7.5 cm) loaf pan. Use an electric mixer to beat together butter and sugar in a large bowl. Beat until light colored and creamy. Beat in eggs, one at a time. Beat in peel, cardamom and vanilla. Sift flour. Add flour and sour cream to bowl in alternating batches, beating well after each addition. Begin and end with the flour. Toss the raspberries with a little flour (instant flour works well here). Gently fold berries into batter. Pour batter into prepared pan. Place in center of oven and bake about 1-1/2 hours or until a toothpick inserted in the center comes out clean. Cool in pan 5 minutes. Transfer to a wire rack to cool completely before slicing.