Raspberry Pound Cake Recipe

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Raspberry Pound Cake Recipe

Ingredients:
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup milk
1 1/2 cups fresh raspberries
1/2 cup raspberry jam
1/4 cup powdered sugar
Fresh raspberries for garnish

Directions:

Preheat oven to 350°F (175°C). Grease and flour a loaf pan.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, cream together butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
Gently fold in 1 cup of raspberries.
Pour half of the batter into the prepared loaf pan. Spoon 1/4 cup of raspberry jam over the batter. Top with the remaining batter, then spoon the remaining jam on top and swirl with a knife.
Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
In a small bowl, mix powdered sugar with enough water to make a thick but pourable glaze. Drizzle over the cooled cake. Or drizzle with raspberry puree. Garnish with fresh raspberries.

Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 20 minutes

Kcal: 290 kcal | Servings: 8 servings