Raspberry Pound Cake

by Sara on August 12, 2010

served cake

One of my favorite things about the farmers’ market is the mini raspberry pound cake that is sold at an Amish stand. It’s dense and delicious, and no matter how hungry I am, I can never eat as much as I think I can.

Sadly, due to a foot injury (my first broken bone ever!), I haven’t made it to the market very often this summer. What is usually a weekly (sometimes more) venture has not been a part of my summer routine. So imagine my pleasure when a recipe for a blackberry swirl pound cake arrived in my mailbox early this summer! At the time, I had yet to injure my foot and had in fact just purchased raspberries from the market (as well as my small pound cake), so I made a pound cake with the raspberries I purchased. At the time, I decided to wrap it up and freeze it, and save it for the 4th of July holiday, so my whole family could enjoy it.

raspberries cake batter

And enjoy it we did – it was even better than the pound cake I buy from the farmers’ market, but homemade is always better, isn’t it?

My local grocery store has had an amazing price for organic raspberries for awhile now, so I picked up a couple of packs this week. With such a bounty of raspberries, I couldn’t resist making this cake again, though I am hoping to finally make it over to the farmers’ market this weekend.

cake pan measuring spoons

This cake is excellent served with a dollop of whipped cream, pastry cream, sweetened sour cream, or even yogurt, along with a bunch of fresh raspberries.

Raspberry Pound Cake
adapted from Everyday Food (July/August issue)

Print Recipe

½ cup unsalted butter (room temperature)
1 ¼ cups plus 2 tablespoons granulated sugar
2 large eggs (room temperature)
1 teaspoon vanilla extract
6 ounces raspberries
1 ½ cups all purpose flour
½ teaspoon aluminum free baking powder
¼ teaspoon sea salt
½ cup sour cream (room temperature)

Preheat oven to 350*F. Grease 9×5 inch loaf pan with butter (or use cooking spray), then line with parchment, first with a sheet covering the long side of the pan, then with a sheet covering the short side of the pan, with about an inch or two of overhang on all sides. Grease the top of the parchment with butter.

In a food processor, pulse the raspberries and 2 tablespoons of sugar to make a puree. Set aside.

Whisk the flour, baking powder, and salt in a medium bowl, set aside.

Cream butter and 1 ¼ cups sugar on medium speed until light and fluffy, about 4-5 minutes, scraping down the bowl as necessary. Add eggs, one at a time until blended, then add vanilla.

Reduce speed to low and add the flour in 3 batches, alternating with the sour cream, beginning and ending with the flour. Be careful not to overmix. With a spatula, scrape the batter off the sides and bottom of the bowl and fold to mix.

Place half of the batter in the loaf pan and dot with ½ cup of the raspberry puree. Add the remaining batter and puree. Use a knife to marble the puree.

Bake for 1 ¼ hours or until an inserted toothpick or cake tester comes out clean. Cool in the pan on a wire rack for 30 minutes, then remove to serving platter to cool completely before cutting.

{ 8 comments… read them below or add one }

Cassidy August 14, 2010 at 8:17 am

Sounds and looks delicious!

Marcy August 15, 2010 at 6:54 pm

Just went raspberry picking today – it’s in the oven right now. Although I substituted the sour cream for vanilla yogurt, and used quite a few raspberries :) . Thank you for the recipe!

Sara August 17, 2010 at 9:19 am

Marcy, I hope you enjoy it!

Ame August 23, 2010 at 1:50 pm

Just picked the raspberries- excited to taste the outcome. Thank you for sharing the recipe!

Colleen June 9, 2011 at 12:50 pm

Sara – thank you so much for sharing this recipe! Berries are barely in season and I’ve already made it twice, once with raspberries and once with blackberries. (When using the blackberries, instead of vanilla extract I used 1/2 tsp of Fiori di Sicilia flavoring, an amazing citrus/vanilla, and the flavors complemented each other perfectly!) I’m actually thinking of trying it with strawberries next, since my local farmer’s market has had some gorgeous ones and I have some sour cream to use up!

Sara June 27, 2011 at 8:32 am

You’re welcome! I have to say, this is one of my all-time favorite recipes; it’s the kind of recipe that makes me thankful I blog. Without the blog to get me to try new things, I would just happily make this poundcake without trying something new on occasion.

Jaunita Reiman December 2, 2011 at 4:34 pm

Apparently you can’t propogate one into many by cutting into smaller stalks. Instead of growing new roots, all sections are now turning yellow and drying up. Sorry little Lucky Bamboo!

Juliana December 10, 2011 at 8:27 am

This cake is really delicious, and is a fabulous recipe to feature my home-grown raspberries! I didn’t pulse the raspberries; I just mashed them lightly in a measuring cup with the sugar, leaving much of them intact. Make sure you bake it until it’s done! This freezes very well. Highly recommended!

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