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Raspberry Almond Pound Cake

A moist and decadent pound cake bursting with fresh raspberries and a rich almond flavor, topped with a sweet glaze.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1.25 cups 1 1/4 cups salted butter, at room temperature Ensure it's softened for easy creaming.
  • 3 cups 3 cups granulated sugar This will give your cake that perfect sweetness.
  • 6 large 6 large eggs, at room temperature Room temperature eggs help to create a smooth batter.
  • 3 cups 3 cups cake flour Cake flour yields a tender crumb; don't substitute with all-purpose if possible!
  • 0.25 cups 1/4 cup buttermilk, at room temperature Buttermilk adds moisture and a slight tang; if you don't have any, a mix of milk and vinegar works.
  • 2 teaspoons 2 teaspoons almond extract Choose high-quality pure almond extract for the best flavor.
  • 2 cups 2 cups fresh raspberries You can use frozen, but fresh will give a lovely burst of flavor!
For the Glaze
  • 2 cups 2 cups confectioners' sugar
  • 2-3 tablespoons 2-3 tablespoons whole milk, at room temperature Adjust the milk based on how thick or thin you want your glaze.

Method
 

Preparation
  1. Preheat your oven to 325°F. Prepare your 10-inch bundt pan with non-stick spray.
  2. In the bowl of your stand mixer fitted with the paddle attachment, cream the butter on medium speed until smooth (about 3 minutes).
  3. Gradually mix in the sugar and continue beating until the mixture is light and fluffy (around 2-3 minutes).
  4. Add the eggs one at a time, ensuring each is well incorporated before adding the next.
  5. Slowly add the cake flour and mix on low speed until just combined.
  6. Pour in the buttermilk and almond extract, mixing until just combined.
  7. Gently fold in the fresh raspberries using a spatula.
Baking
  1. Pour the batter into your prepared bundt pan and bake for 85-90 minutes, or until a toothpick inserted into the center comes out with a few crumbs.
  2. Let the cake cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely.
Glazing
  1. In a small bowl, whisk together the confectioners' sugar and 2 tablespoons of whole milk until smooth.
  2. Once the cake is cool, pour the glaze over the top, allowing it to drip down the sides.

Notes

You can customize the cake using different fruits or nuts. Storage: Keep wrapped in plastic wrap at room temperature for up to 3 days or in the fridge for about 6 days.