Best Raspberry Almond Pound Cake Recipe

Andrew Bui

We love a classic pound cake, but it never hurts to fancy things up a bit.This one uses both almond flour and extract to give it extra almond-y flavor then gets topped with more almonds after being drizzled with a beautiful glaze. The inside is studded with ripe raspberries for a pop of tartness. It’s a stunning cake that works well for dessert or a midday treat.

Have you made this yet? Let us know how it went in the comments below!  

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Yields:

8
– 10


servings

Prep Time:

0

hours

10

mins

Total Time:

2

hours

30

mins

For the cake

1 1/2
c.

all-purpose flour

1
c.

(2 sticks) butter, softened

1/2
c.

packed brown sugar

1


(6-oz.) container raspberries, washed and dried well

For the glaze

1/4
c.

toasted sliced almonds

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  1. Preheat oven to 350° and grease a loaf pan with cooking spray. In a large bowl, whisk together flours, baking powder, and salt. 
  2. In another large bowl using a hand mixer, beat butter and sugars together. Add eggs, one at a time, beating well after each addition, then add almond extract. Add dry ingredients and mix until just a few dry spots remain. Add yogurt and beat until just combined. 
  3. Add about half of the batter to prepared loaf pan. Top with raspberries in an even layer, then top with remaining batter and spread into an even layer. 
  4. Bake until a toothpick inserted in the middle comes out clean, about 1 hour and 20 minutes. Let cool completely, then turn out onto a platter or cutting board. 
  5. In a small bowl, combine powdered sugar and milk. Spread glaze over cooled pound cake and top with toasted almonds. Let glaze set for 10 minutes before slicing.

raspberry almond pound cake

Andrew Bui

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