Welcome to my kitchen! Today, I’m so excited to share one of my absolute favorite recipes with you: Raspberry Pound Cake. This cake is bursting with fresh raspberry flavor and has the most wonderful texture. It’s perfect for any occasion, from a simple afternoon treat to a special celebration. Let’s get baking!
Why You Will Love This Recipe
You are going to adore this Raspberry Pound Cake recipe for so many reasons. First, it’s incredibly moist and tender, unlike some dry pound cakes you might have tried. The fresh raspberries add a beautiful tartness that balances perfectly with the sweetness of the cake. Plus, it’s surprisingly easy to make! Even if you’re new to baking, you’ll find this recipe straightforward and rewarding. This homemade Raspberry Pound Cake is truly a crowd-pleaser and will become a go-to dessert in your recipe collection. It’s a fantastic way to enjoy the taste of summer raspberries any time of the year.
Ingredients
- 1 ½ cups (3 sticks) unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup milk
- 2 teaspoons vanilla extract
- 1 ½ cups fresh raspberries
Step-by-Step Instructions
- Get Ready: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. This stops the cake from sticking and makes it easy to remove after baking.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy. This means mixing them until they are pale in color and have a soft, airy texture. You can use an electric mixer or do this by hand with a whisk – it just takes a little more arm work!
- Add Eggs: Beat in the eggs one at a time, mixing well after each addition. Make sure each egg is fully incorporated before adding the next. This helps to create a smooth batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Whisking helps to evenly distribute the baking powder and salt in the flour, which makes for a better rise and flavor.
- Alternate Wet and Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the milk and vanilla extract. Begin and end with the dry ingredients. Mix until just combined. Be careful not to overmix – mixing too much can make the cake tough.
- Fold in Raspberries: Gently fold in the fresh raspberries. Folding means to mix gently with a spatula, turning the mixture over on itself to avoid crushing the raspberries. We want to keep them as whole as possible so they burst with flavor in the cake.
- Bake: Pour the batter into the prepared pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. A clean skewer means the cake is baked through. If it comes out with batter on it, it needs a little more time.
- Cool: Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. This prevents the cake from breaking apart when you take it out of the pan and allows it to finish setting.
Serving Suggestions
This delicious Raspberry Pound Cake is wonderful on its own, but you can also dress it up! A simple dusting of powdered sugar adds a touch of elegance. For a richer treat, serve a slice with a dollop of whipped cream or a scoop of vanilla ice cream. The slight tartness of the raspberries pairs beautifully with the creamy sweetness of ice cream or whipped cream.
To make it extra special, consider adding a fresh raspberry sauce drizzled over the top. This cake is perfect for afternoon tea, potlucks, birthday celebrations, or any time you want a comforting and flavorful dessert. Its bright flavors also make it a lovely choice for spring and summer gatherings. Imagine enjoying a slice of this moist Raspberry Pound Cake with a cup of coffee on a sunny afternoon!
Storage and Reheating
To keep your Raspberry Pound Cake fresh, store it in an airtight container at room temperature for up to 3 days. You can also store it in the refrigerator for up to a week. If you refrigerate it, let it come to room temperature before serving for the best texture – it will be softer and more flavorful.
If you want to reheat a slice, you can gently warm it in the microwave for a few seconds. However, this cake is so moist it’s truly delicious served at room temperature, so reheating is usually not necessary. For longer storage, you can freeze the cake. Wrap it tightly in plastic wrap and then in foil, and it will keep in the freezer for up to 2 months. Thaw it overnight in the refrigerator before serving and you can enjoy a taste of homemade Raspberry Pound Cake whenever you like!
Key Details
Prep time: 20 minutes
Cook time: 50-60 minutes
Total time: 1 hour 10 minutes – 1 hour 20 minutes
Servings: 12-16 slices
Equipment:
- 9×13 inch baking pan
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Spatula
- Wire rack
Raspberry Pound Cake
Ingredients
- 1 ½ cups 3 sticks unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup milk
- 2 teaspoons vanilla extract
- 1 ½ cups fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk and vanilla extract. Begin and end with the dry ingredients. Mix until just combined.
- Gently fold in the fresh raspberries.
- Pour the batter into the prepared pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.