Delicious Raspberry Pound Cake: A Sweet and Fruity Delight
Raspberry Pound Cake is a perfect blend of rich, buttery flavor with the sweet tartness of fresh raspberries. This moist and tender cake is complemented by raspberry jam, creating a delicious swirl of flavors throughout. Whether for a special occasion or an afternoon treat, this cake offers a delightful twist on the classic pound cake. With the addition of a simple powdered sugar glaze and fresh berries for garnish, it’s as beautiful as it is delicious!
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
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and grease and flour a loaf pan.
Step 2: Prepare Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt.
Step 3: Cream Butter and Sugar
In a large bowl, cream the butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Step 4: Combine Ingredients
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined. Gently fold in 1 cup of raspberries.
Step 5: Add Jam and Swirl
Pour half of the batter into the prepared pan, spoon 1/4 cup of raspberry jam over it, then top with the remaining batter. Add the remaining jam on top and swirl it with a knife.
Step 6: Bake
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 transfer to a wire rack to cool completely.
Step 7: Glaze and Garnish
In a small bowl, mix powdered sugar with a little water to create a thick but pourable glaze. Drizzle over the cooled cake. Garnish with fresh raspberries for an extra touch of sweetness.
Pro Tips for the Perfect Raspberry Pound Cake
- Use Fresh Raspberries: Fresh raspberries will give the cake the best flavor and texture. If you’re using frozen berries, make sure they’re thawed and drained.
- Don’t Overmix: To keep the cake light and tender, mix the batter only until combined.
- Glaze Variations: For an extra burst of raspberry flavor, drizzle the cake with raspberry puree instead of powdered sugar glaze.
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