Description
A delightful blend of tart raspberries and sweet almond flavors in a moist, dense pound cake, perfect for any occasion.
Ingredients
Scale
- 1 1/4 cups salted butter, room temperature
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 3 cups cake flour
- 1/4 cup buttermilk, room temperature
- 2 teaspoons almond extract
- 2 cups fresh raspberries
- 2 cups confectioners’ sugar
- 2–3 tablespoons whole milk, room temperature
Instructions
- Preheat the oven to 325°F (163°C).
- Prepare a 10-inch bundt pan with non-stick spray or butter.
- Cream the butter in a stand mixer until smooth, about 3 minutes.
- Add the sugar gradually, mixing until light and fluffy, about 4-5 minutes.
- Incorporate the eggs one at a time, mixing well after each addition.
- Add the cake flour slowly, mixing on low until just incorporated.
- Mix in the buttermilk and almond extract until combined.
- Fold in the raspberries gently.
- Pour the batter into the prepared bundt pan and bake for 85-90 minutes.
- Cool in the pan for 15 minutes, then invert onto a plate and cool completely.
- Whisk together confectioners’ sugar and milk for the glaze and drizzle over the cooled cake.
Notes
For the best flavor, use fresh raspberries and pure almond extract. Adjust the glaze consistency by varying the milk amount.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 28g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 105mg