If you’re searching for a cake that is as deliciously elegant as it is easy to whip up, Raspberry Almond Pound Cake is your new go-to treat. This classic loaf combines the lush tartness of raspberries with a nutty almond essence and a rich, buttery crumb that’s perfect for just about any occasion. Each slice reveals beautiful bursts of berries and the delicate crunch of sliced almonds, making this a showstopper at brunches, showers, or simply with your afternoon coffee. Trust me, this is a bake that’ll earn you rave reviews and repeat requests!
Ingredients You’ll Need
The magic of Raspberry Almond Pound Cake lies in its simple but absolutely essential ingredients. Each component plays a crucial part—adding richness, structure, or that signature flavor that keeps everyone coming back for another slice.
- Unsalted butter (1 cup, softened): Gives the cake its signature richness and soft, moist crumb.
- Granulated sugar (1 1/2 cups): Sweetens the loaf and helps create the classic pound cake texture.
- Large eggs (4): Bind everything together and add beautiful lift and structure.
- Almond extract (1 teaspoon): This is the star—bringing a gorgeous, fragrant almond note that sets this cake apart.
- Vanilla extract (1/2 teaspoon): Adds mellow background sweetness and warmth.
- All-purpose flour (2 cups): Forms the sturdy base of the cake while keeping it tender.
- Baking powder (1/2 teaspoon): Gives just the right amount of rise, so the loaf isn’t too dense.
- Salt (1/2 teaspoon): Balances the sweetness and sharpens all the flavors.
- Sour cream (1/2 cup): Adds moisture and a hint of tang, ensuring the pound cake is never dry.
- Fresh or frozen raspberries (1 cup, lightly tossed in flour): Offer tart, juicy pops of color and flavor in every bite—tossing in flour keeps them distributed nicely.
- Sliced almonds (1/2 cup): Toast on top for a satisfying crunch and lovely finish.
- Optional glaze (1/2 cup powdered sugar + 1–2 tablespoons milk or lemon juice): For an extra touch of sweetness and shine, drizzle on just before serving.
How to Make Raspberry Almond Pound Cake
Step 1: Prep Your Pan and Oven
Begin by preheating your oven to 350°F—a crucial first step so your cake bakes evenly. Lightly grease a 9×5-inch loaf pan (you can also line it with parchment for easy lifting if you like). While the oven heats, set out your ingredients so the butter softens naturally, making everything easier to blend together.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat together the softened butter and granulated sugar until the mixture turns light and fluffy, about three minutes. This step is key for an airy, melt-in-your-mouth Raspberry Almond Pound Cake crumb. Don’t rush it—the aeration gives pound cake its lift!
Step 3: Add Eggs and Extracts
With the mixer on low, add the eggs one at a time, making sure each is fully incorporated before adding the next. Pour in the almond and vanilla extracts. The kitchen will already start to smell dreamy at this point—just wait until it bakes!
Step 4: Mix Your Dry Ingredients
Whisk together the flour, baking powder, and salt in a separate bowl. This ensures even distribution of the leavening, so your cake rises uniformly and tastes balanced in every bite.
Step 5: Alternate Dry Ingredients and Sour Cream
Add the flour mixture to the wet ingredients in three parts, alternating with the sour cream and beginning and ending with flour. Gently stir until just combined; overmixing is the enemy of tender pound cake! Your batter will be thick and luscious—just like it should be.
Step 6: Fold in Raspberries
Carefully fold the floured raspberries into the batter using a spatula, being as gentle as possible to prevent them from breaking apart and streaking the cake. The flour coating keeps them from sinking, so every slice is packed with ruby-red gems.
Step 7: Bake to Perfection
Spoon the batter evenly into the prepared loaf pan. Sprinkle the sliced almonds over the top for a pretty finish and that irresistible crunch. Bake in the center of the oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely—this helps the texture set and makes slicing a breeze.
Step 8: Optional Glaze
If you love a little extra sweetness or a citrusy zing, whisk together powdered sugar and milk or lemon juice to make a smooth glaze. Drizzle it over your cooled Raspberry Almond Pound Cake and watch the glaze set into a glossy, tantalizing finish.
How to Serve Raspberry Almond Pound Cake
Garnishes
This cake shines just as it is, but a few simple garnishes can really elevate the presentation. Try a drift of powdered sugar, a handful of extra fresh raspberries, or a few more toasted almonds for added texture and color. If you went for the glaze, let it pool artfully along the loaf for a bakery-worthy touch.
Side Dishes
Pair your Raspberry Almond Pound Cake with vanilla ice cream, a dollop of whipped cream, or a scoop of tangy Greek yogurt for a delightful dessert plate. It’s also perfectly lovely with a strong cup of coffee or a pot of fruity herbal tea for afternoon snacking or brunch tables.
Creative Ways to Present
For a crowd, cut the cake into generous cubes and serve them as part of a dessert platter, layered into trifles, or even gently grilled and topped with mascarpone and fresh berries. Individual slices plated with a swirl of raspberry coulis or lemon curd make for a show-stopping, restaurant-caliber dessert at home.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Raspberry Almond Pound Cake tightly in plastic wrap or store in an airtight container at room temperature for up to three days. The flavors actually deepen and improve overnight, so don’t hesitate to bake ahead for easy entertaining or stress-free snacking.
Freezing
This cake freezes beautifully! Slice the cooled loaf, wrap pieces individually in plastic wrap, and stash them in a freezer-safe bag. Thaw slices at room temperature for a taste of summer berries anytime—even months later.
Reheating
To refresh a slice, pop it in a 300°F oven for about five minutes, or give it 10–15 seconds in the microwave. Reheating brings the buttery crumb back to life, especially if you want to serve it warm with a scoop of creamy ice cream on the side.
FAQs
Can I use frozen raspberries instead of fresh?
Absolutely! Either works well in Raspberry Almond Pound Cake—just be sure to toss frozen raspberries in flour as directed, and add them straight from the freezer to prevent excess bleeding into the batter.
What’s the best way to keep raspberries from sinking?
The trick is tossing your berries in a little flour before folding them into the batter. This helps them stay evenly distributed, so you get berry bursts in every bite rather than a soggy layer at the bottom.
Can I substitute almonds if I have a nut allergy?
If you’re baking for someone with a nut allergy, simply omit the almond extract and sliced almonds. Replace almond extract with a bit more vanilla, and the cake will still be delicious—just with a classic vanilla berry twist.
How can I make my pound cake even more moist?
Sour cream already ensures a tender, moist loaf, but for extra richness, you can swap half the butter for cream cheese or add an extra dollop of sour cream. Just be careful not to overbake, which dries out pound cakes quickly.
Can I double this recipe for a larger crowd?
You sure can! Double the ingredients and divide the batter evenly between two loaf pans. Bake them side by side, rotating halfway through, or use a bundt pan if you want a grand centerpiece for the table.
Final Thoughts
Raspberry Almond Pound Cake is one of those feel-good recipes that never fails to charm—whether you’re baking it for a celebration or just because you deserve a sweet little treat. Give it a try, and I guarantee it’ll become a regular in your baking rotation. Happy baking and enjoy every almond-scented, berry-filled slice!
Print
Raspberry Almond Pound Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful combination of sweet raspberries and nutty almonds with this moist and flavorful Raspberry Almond Pound Cake. Perfect for any occasion, this easy-to-make cake is a sure crowd-pleaser.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 cup fresh or frozen raspberries, lightly tossed in flour
- 1/2 cup sliced almonds
Optional Glaze:
- 1/2 cup powdered sugar
- 1–2 tablespoons milk or lemon juice
Instructions
- Preheat and Prepare: Preheat oven to 350°F, grease a 9×5-inch loaf pan.
- Cream Butter and Sugar: In a large bowl, cream butter and sugar until light and fluffy.
- Add Eggs and Extracts: Beat in eggs one at a time, then add almond and vanilla extracts.
- Mix Dry Ingredients: In a separate bowl, whisk flour, baking powder, and salt. Gradually add to butter mixture, alternating with sour cream.
- Add Raspberries: Gently fold in raspberries. Pour batter into loaf pan, top with almonds.
- Bake: Bake for 55–65 minutes until a toothpick comes out clean. Cool before glazing if desired.
Notes
- Tossing raspberries in flour prevents sinking.
- Add 1 tsp lemon zest for a citrus twist.
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