
Raspberry Almond Pound Cake
By Makinze Gore
Approved by the Delish Test Kitchen

Yields:
8 - 10 serving(s)
Prep Time:
10 mins
Total Time:
2 hrs 30 mins
Cal/Serv:
579
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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Ingredients
For the cake
Cooking spray
- 1 1/2 cups
all-purpose flour
- 3/4 cup
almond flour
- 1 tsp.
baking powder
- 1/2 tsp.
kosher salt
- 1 cup
(2 sticks) butter, softened
- 1/2 cup
granulated sugar
- 1/2 cup
packed brown sugar
- 3
large eggs
- 1 tsp.
almond extract
- 3/4 cup
yogurt
- 1
(6-oz.) container raspberries, washed and dried well
For the glaze
- 1/2 cup
powdered sugar
- 1 Tbsp.
milk
- 1/4 cup
toasted sliced almonds
Directions
- Step 1Preheat oven to 350° and grease a loaf pan with cooking spray. In a large bowl, whisk together flours, baking powder, and salt.
- Step 2In 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.
- Step 3Add 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.
- Step 4Bake 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.
- Step 5In 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.
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