Raspberry Almond Pound Cake
This moist Raspberry Almond Pound Cake is rich, delicious, and simple to make. We love pound cakes anytime, and this almond pound cake with swirls of raspberry is the perfect dessert for spring and summer.
Raspberry and almond make the perfect combination, as with our popular layered Almond Raspberry Swirl Cake. Not only is this pound cake delicious, but the swirl of raspberry makes for a beautiful slice.
Table of Contents
How to Make Almond Raspberry Pound Cake
This cake similar in its simplicity to many of our pound cake recipes, and is based in part on our Lemon Blackberry Pound Cake. However, today's recipe contains buttermilk, makes for a really nice, tender crumb.
After creaming the butter and sugar, adding the eggs, and alternating between the dry and wet ingredients as usual, a half cup of the batter is reserved for the raspberry swirl. This reserved batter is combined with seedless raspberry preserves.
The batter is layered into the prepared tube pan or bundt pan, and baked at 350 F for about 60-70 minutes. Baking times may vary, make sure to see more specifics in the recipe below!
Here is our finished cake! We've topped it with a simple almond glaze, fresh raspberries, and sliced almonds.
We have many more almond cake recipes as well as raspberry cake recipes that we have made over the years! Some of our favorites are our layered almond cake, easy almond cake from cake mix, and homemade raspberry layer cake.
Make sure to scroll through our full collection of fruity cakes for more recipe ideas for spring and summer.
Thanks so much for stopping by the site today! We hope that you enjoy this Almond Raspberry Pound Cake as much as we have. If you give it a try, we would love to hear from you!
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Almond Raspberry Pound Cake
Ingredients
- 3 sticks unsalted butter, softened (339 g) unsalted butter, softened
- 3 cups sugar (600g)
- 5 large eggs, room temperature (you can warm them in a bowl of warm water if you are in a hurry)
- 3 cups All Purpose Flour (375g)
- ½ teaspoon baking powder (2g)
- ½ teaspoon salt
- 1 tablespoon Almond Extract (12g)
- 1 teaspoon Vanilla Extract (4g)
- 1 cup Buttermilk (235g) (We use 2 percent or whole)
- Fresh Raspberries and Almond Slices for Decoration
For the Raspberry Swirl
- ⅓ cup Seedless Raspberry Preserves or Jam (We used preserves)
- ½ cup Cake Batter
For the Almond Glaze
- 2 cups powdered sugar sifted
- ½ teaspoon almond extract (Adjust amount to your liking)
- Pinch of salt
- 2-3 tablespoons Milk to reach desired consistency. (Start with 2 and increase as needed.)
Decoration
- Sliced Almonds and Fresh Raspberries for Decoration
Instructions
- Grease and flour a tube pan or bundt pan. Preheat oven to 350 degrees F
- In a separate bowl, whisk the all purpose flour, salt, and baking powder for 30 seconds to combine. Set aside for later.
- In a measuring cup or small bowl, add the buttermilk, almond extract, and vanilla extract. Set aside for later.
- Cream the softened butter with the paddle attachment in your mixer on medium speed until smooth. Gradually add the sugar and mix until lightened in color and fluffy 4 to 5 minutes.
- Add the eggs one at a time, mixing after each until the yellow of the yolk blends in.
- With the mixer on low speed, add the flour mixture alternately with the buttermilk mixture. Begin and end with the dry ingredients. We do three additions of the flour mixture and two of the milk mixture. Mix just until blended. * Don't add to pan yet.
For the Raspberry Swirl
- Scoop ⅓ cup of raspberry jam into a small bowl and give it a good stir to loosen it a bit.
- Add ½ cup of cake batter to the bowl of raspberry jam and stir to combine.
- Scoop about half of the almond batter (approximately 3.5 cups or so) into the bottom of the prepared bundt pan and lightly smooth it with the back of a spoon to level (or tap the side of the pan to level it).
- Next, layer on the raspberry batter slightly smoothing to even out.
- Layer on the remaining almond batter. Tap the sides of the pan to smooth/level everything out, or gently smooth the top with the back of a spoon.
- Bake at 350 degrees for 60-70 minutes or until a toothpick comes out clean (or with just a few crumbs attached.) Baking times can vary and so peek in as it approaches the 1 hour mark. If the top of the cake begins to get too dark, cover loosely with a piece of aluminum foil. (Ours took closer to 70 minutes to finish baking).
- This recipe makes approximately 8 cups of batter.
- Allow to cool in the pan for about 10 minutes before turning out onto serving plate.
For the Easy Almond Glaze
- Combine ingredients in a bowl and stir until smooth. If too thin, add a bit more sugar, if too thick, add a bit more milk.
- Apply the glaze to the cooled cake using a spoon, or for more control, spoon into a disposable piping bag with the tip snipped away and drizzle over the cake.
- For garnish, we topped with fresh raspberries and sliced almonds.
Storage
- While I don't think of this as a highly perishable dessert, to be on the safe side, I would refrigerate the leftovers in an airtight container or sealed cake box, etc. For the very best flavor and texture, remove the cake from the refrigerator at least a couple of hours before serving as the cake will become more firm when cold (due to the butter in the recipe).