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Raspberry Almond Pound Cake

A delightful blend of sweet and tart, this Raspberry Almond Pound Cake is a buttery, moist dessert featuring fresh raspberries and almond flavoring, reminiscent of comforting family memories.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American, Bakery
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 1/4 cups 1 1/4 cups (2 1/2 sticks / 284 g) salted butter, room temperature Quality butter makes a difference; European-style butter is recommended.
  • 3 cups 3 cups (600 g) granulated sugar Standard white sugar works best.
  • 6 large 6 large eggs, room temperature Crack into a bowl to check for freshness.
  • 3 cups 3 cups (300 g) cake flour Sift before measuring for a lighter texture.
  • 1/4 cup 1/4 cup (60 g) buttermilk, room temperature Can substitute with milk mixed with a splash of vinegar.
  • 2 teaspoons 2 teaspoons almond extract Pure almond extract is highly recommended.
  • 2 cups 2 cups fresh raspberries Use fresh ripe raspberries; frozen works in a pinch.
Glaze Ingredients
  • 2 cups 2 cups (250 g) confectioners’ sugar (for glaze)
  • 2-3 tablespoons 2-3 tablespoons whole milk, room temperature (for glaze) Adjust consistency with more milk if needed.

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C). Spray a 10-inch bundt pan with non-stick spray.
Mixing Batter
  1. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium speed for about 3 minutes until smooth.
  2. Gradually add in the granulated sugar while mixing until the mixture is light and fluffy—around 5 minutes.
  3. Add the eggs, one at a time, mixing well after each addition.
  4. Slowly incorporate the cake flour, mixing on low speed just until combined.
  5. Stir in the buttermilk and almond extract until just incorporated.
  6. Gently fold in fresh raspberries, being careful not to crush them.
Baking
  1. Pour the batter into the prepared bundt pan and smooth the top.
  2. Bake for 85-90 minutes, or until a toothpick inserted comes out with a few moist crumbs.
Cooling and Glazing
  1. Allow the cake to cool in the pan for 10 minutes before inverting onto a serving plate.
  2. For the glaze, whisk together confectioners' sugar and 2 tablespoons of milk until smooth, adjusting consistency with more milk if needed.
  3. Drizzle the glaze over the cooled cake.

Notes

Keep the cake in an airtight container for up to 3 days at room temperature or up to a week in the fridge. It freezes well for 2-3 months. For an elegant touch, garnish with fresh raspberries and powdered sugar.