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Raspberry Almond Pound Cake

A moist and buttery pound cake filled with fresh raspberries and drizzled with an irresistible almond glaze, celebrating the joy of homemade baking.
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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
Calories: 380
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 1/4 cups 1 1/4 cups (2 1/2 sticks / 284 g) salted butter, room temperature Using high-quality European butter will enhance the flavor significantly.
  • 3 cups 3 cups (600 g) granulated sugar Granulated sugar creates that perfect sweet balance.
  • 6 large 6 large eggs, room temperature Make sure to let them sit out for about 30 minutes before baking.
  • 3 cups 3 cups (300 g) cake flour Using cake flour helps achieve a tender crumb.
  • 1/4 cup 1/4 cup (60 g) buttermilk, room temperature Buttermilk adds moisture and can be substituted with plain yogurt.
  • 2 teaspoons 2 teaspoons almond extract Use pure almond extract for best results.
  • 2 cups 2 cups fresh raspberries If using frozen, thaw and drain them to avoid excess moisture.
For the Glaze
  • 2 cups 2 cups (250 g) confectioners' sugar For glaze.
  • 2-3 tablespoons 2-3 tablespoons whole milk, room temperature Adjust for desired glaze thickness.

Method
 

Preparation
  1. Preheat the oven to 325°F (160°C).
  2. Spray a 10-inch bundt pan with non-stick spray and dust lightly with flour.
Making the Cake
  1. In a stand mixer, cream the room-temperature butter on medium speed until smooth (about 2-3 minutes).
  2. Gradually add granulated sugar, mixing until light and fluffy (about 5-7 minutes).
  3. Add eggs one at a time, ensuring each is fully mixed in before adding the next.
  4. In a separate bowl, whisk together cake flour, buttermilk, and almond extract. Slowly add to the butter mixture on low speed until just combined.
  5. Gently fold in the raspberries.
  6. Pour the batter into the prepared bundt pan and bake for 85-90 minutes or until a toothpick comes out with a few crumbs.
  7. Let the cake cool in the pan for 15-20 minutes before inverting onto a plate to cool completely.
Making the Glaze
  1. In a mixing bowl, whisk together confectioners’ sugar and whole milk until smooth. Adjust consistency as needed.
  2. Once the cake has cooled, pour the almond glaze over the top.

Notes

Use room temperature ingredients for better emulsification. Allow cake to cool before adding glaze.