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.
