Raspberry Almond Pound Cake
A lush and moist pound cake featuring sweet raspberries and nutty almond extract, perfect for any occasion.
Ingredients
Main Ingredients
- 1 1/4 cups salted butter, room temperature Use unsalted if preferred for salt control.
- 3 cups granulated sugar
- 6 large eggs, room temperature For the best texture.
- 3 cups cake flour Recommended: King Arthur Flour for consistent quality.
- 1/4 cup buttermilk, room temperature Can substitute with regular milk mixed with vinegar.
- 2 teaspoons almond extract Consider using pure almond extract.
- 2 cups fresh raspberries Adjust quantity based on taste preference.
For the Glaze
- 2 cups confectioners' sugar
- 2-3 tablespoons whole milk, room temperature Adjust for desired consistency.
Instructions
Preparation
- Preheat your oven to 325°F (163°C).
- Spray a 10-inch bundt pan with non-stick spray.
- In a stand mixer, cream the butter on medium speed until smooth—about 3 minutes.
- Gradually add in the sugar, mixing until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Slowly add the cake flour, mixing on low until just combined.
- Stir in the buttermilk and almond extract until just incorporated.
- Gently fold in the raspberries with a spatula.
- Pour the batter into the prepared pan and bake for 85-90 minutes.
- Check for doneness with a toothpick; it should come out with a few crumbs.
- Cool in the pan for 10 minutes before inverting onto a serving plate.
- For the glaze, whisk the confectioners' sugar and milk together until smooth.
- Drizzle over the cooled cake while it's still slightly warm.
Notes
Store in an airtight container for up to 3-4 days at room temperature, 1 week in the fridge, or freeze for up to 3 months.