Raspberry Almond Pound Cake is a rich buttery cake with almond flavor filled with fresh raspberries and topped with a smooth, sweet glaze. It is a delicious treat with a cup of coffee or tea. Or, serve it as a dessert that will surely impress! Be sure to check out my popular Cream Cheese Pound Cake, too!
Ingredients & Substitutions
Butter: Salted butter is used in this recipe to add depth of flavor and balance the sweetness. You will need 2 1/2 sticks of butter to get the richest, most dense, and moist cake, just what you want in a pound cake!
Flour: Look for cake flour to use in the cake. (All-purpose flour will yield different results.) I do have a homemade cake flour substitute, which is essentially adding cornstarch to all-purpose flour. It is not a perfect substitution but will work in a pinch.
Buttermilk: Buttermilk adds moisture to the cake, plus enhances the overall taste. If you don’t have any on hand, make your own!
Almond Extract: Almond extract gives the cake its almond flavor. If you don’t have it, you could use vanilla extract or a sweet almond-flavored syrup like amaretto, but the flavor won’t be exactly the same.
Raspberries: Fresh raspberries are best. If using frozen berries, do not let them thaw before folding into the batter. You may need to adjust the baking time (slightly longer) if using frozen raspberries.
Glaze: The glaze is a simple mixture of confectioners’ sugar and milk. It adds a touch of sweetness to the cake.
Can I Make This Cake Without A Bundt Pan?
Yes! I used a 10-inch Bundt pan, a cake pan with decorative ridges and a hollow center. Alternatively, you can use two loaf pans to make this pound cake. If you use loaf pans, bake them for 60 to 80 minutes, but start checking at the 60-minute mark. The cake is done when it’s golden on top and a toothpick inserted into the center comes out with a few crumbs (but not wet batter). And don’t forget to add the glaze once the cake has cooled!
How To Store Raspberry Almond Pound Cake
To keep pound cakes, like this raspberry almond pound cake, fresh, wrap them in plastic wrap and store them at room temperature for up to 3 days. This helps retain their texture and flavor. For longer storage, you can refrigerate it for up to 5 days. Just be sure to wrap it tightly to prevent it from drying out or absorbing other odors in the fridge. Before serving, let the cake reach room temperature for the best taste and texture.
Can I Freeze Pound Cakes?
Sure! If freezing this raspberry almond pound cake, freeze it without the glaze. That is easy enough to mix when ready to serve the cake. To freeze:
- Let the pound cake cool completely.
- Wrap the cake tightly in plastic wrap, ensuring there are no exposed areas. For added protection, you can then wrap it in aluminum foil or place it in a freezer-safe bag to prevent freezer burn. It will last up to 3 months in the freezer.
- When ready to enjoy or serve the cake, let it thaw in the refrigerator or at room temperature.
- Once the cake has thawed completely, prepare and add the glaze.
Raspberry Almond Pound Cake
Ingredients
- 1 ¼ cups (2 ½ sticks / 284 g) salted butter, room temperature
- 3 cups (600 g) granulated sugar
- 6 large eggs, room temperature
- 3 cups (300 g) cake flour
- ¼ cup (60 g) buttermilk, room temperature
- 2 teaspoons almond extract
- 2 cups fresh raspberries
Glaze
- 2 cups (250 g) confectioners’ sugar
- 2-3 tablespoons whole milk, room temperature
Instructions
- Preheat oven to 325°F. Spray a 10-inch bundt pan with non-stick spray. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream butter on medium speed until smooth (about 3 minutes). Gradually add the sugar and mix until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition, scraping the bowl as needed.
- Slowly add the cake flour. Mix on low until combined.
- Add the buttermilk and almond extract. Mix until just incorporated, scraping the bowl as needed.
- Gently fold in raspberries.
- Pour the batter into the prepared pan. Bake for 85-90 minutes, or until a toothpick inserted into the center of the cake comes out with a few crumbs, but no wet batter. The crust will be a dark golden brown around the edges and lighter in the center. Allow cake to cool to room temperature.
Glaze
- In a small bowl, whisk confectioners’ sugar and 2 tablespoons of whole milk until smooth. Add more milk as needed to reach your desired consistency.
- Once the cake has cooled completely, invert it onto a serving plate. Pour the glaze over the top.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
The raspberry and almond combination is exactly what I was craving today. So dense and delicious!
Elizabeth
This pound cake is perfectly dense (I love the texture), and I love the almond flavor in it. The fresh raspberries were a delicious addition.
Selena
Not only is it beautiful, but it has a lovely flavor with the almond and raspberries. I love the crumb of this cake as well!
I am a beginner to scratch cakes and made this cake this week. My husband loved it and so did two of my neighbors. It’s a definite repeat. I did not glaze it and I did add a scant tsp of Lorann Butter Vanilla emulsion. Thank you so much for this wonderful recipe!