If you’re craving a dessert that’s equally stunning and satisfying, Raspberry Almond Pound Cake is your dream bake. Studded with tender raspberries and layered with fragrant almond flavor, this cake is a showstopper for any occasion, yet simple enough for a weekday treat. The buttery crumb, crunchy almond topping, and option for a sweet glaze make each bite a celebration of texture and taste. Whether you’re a baking novice or a seasoned pro, this recipe will quickly become a beloved staple in your kitchen repertoire.

Raspberry Almond Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

There’s so much magic in how a few basic ingredients come together for this gorgeous Raspberry Almond Pound Cake. Each component is thoughtfully selected to build its signature flavor, achieve that moist crumb, and create irresistible visual appeal.

Unsalted butter: Softened butter creates a rich, tender base that anchors the cake’s flavor.
Granulated sugar: Sweetens the batter and encourages a beautiful golden crust as it bakes.
Large eggs: Add moisture and provide structure, ensuring the cake rises perfectly.
Almond extract: Delivers that unmistakably nutty, aromatic flavor which pairs exquisitely with berries.
Vanilla extract: Rounds out the almond and enhances the overall depth of flavor.
All-purpose flour: The foundation of the cake, giving it its sturdy yet tender crumb.
Baking powder: Offers lightness, so your loaf isn’t too dense.
Salt: Just a pinch perks up all the sweet and nutty flavors.
Sour cream: Secret superstar here—makes the crumb extra moist and lush without heaviness.
Raspberries: Fresh or frozen, lightly floured so they stay suspended for vivid bursts of tart-sweet fruit in every slice.
Sliced almonds: Sprinkled on top for a toasty crunch and rustic look.
Optional glaze: Powdered sugar with milk or lemon—adds a fun drizzle and touch of elegance (especially for celebrations!).

How to Make Raspberry Almond Pound Cake

Step 1: Preheat and Prepare Your Pan

Get started by preheating your oven to 350°F. Take a moment to generously grease a 9×5-inch loaf pan, making sure to reach every corner and edge. This little bit of love ensures your Raspberry Almond Pound Cake releases effortlessly and stays beautifully intact.

Step 2: Cream Butter and Sugar

Grab a large mixing bowl and beat the softened butter and granulated sugar together. This is a crucial step—blend for about 3 minutes until the mixture is light, fluffy, and almost cloud-like. Proper creaming traps air, helping your cake rise and giving it that signature soft crumb.

Step 3: Add Eggs and Flavorings

Now, beat in the eggs one at a time, allowing each egg to fully incorporate before adding the next. Stir in the almond extract and vanilla extract. These additions create the aromatic backdrop that makes Raspberry Almond Pound Cake so irresistibly inviting.

Step 4: Combine Dry Ingredients

In another bowl, whisk together the flour, baking powder, and salt. This step keeps the leavening agents and salt evenly distributed, so every bite tastes just right.

Step 5: Mix Wet and Dry, Alternating with Sour Cream

Now, gradually add the flour mixture to the butter mixture—doing this in stages, alternating with the sour cream. Start and end with flour. Gently stir just until combined; overmixing can lead to a tough cake, and we want that velvety tenderness!

Step 6: Fold in Raspberries

Toss the raspberries in a little flour (this old baker’s trick keeps them from sinking), then gently fold them into the batter. Your goal is to distribute them evenly without bursting the berries, leaving vibrant raspberry pockets throughout the cake.

Step 7: Fill the Pan and Add Almonds

Spoon the batter into the prepared loaf pan and smooth the top. Scatter sliced almonds over the surface—they’ll toast as the cake bakes, delivering extra crunch and a beautiful, rustic finish.

Step 8: Bake

Bake for 55 to 65 minutes, checking at the 55-minute mark. A toothpick inserted into the center should come out clean or with a few moist crumbs (a bit of berry juice is okay!). Let the cake cool in the pan for 10 minutes, then carefully transfer to a wire rack to finish cooling completely.

Step 9: Add the Glaze (Optional)

If you fancy a little extra flair, mix the powdered sugar with milk or lemon juice until smooth, then drizzle over the cooled loaf. It adds sweetness and a glossy finish that’s hard to resist!

How to Serve Raspberry Almond Pound Cake

Garnishes

A pretty garnish elevates every slice! Dust lightly with powdered sugar or add a few extra raspberries and a scattering of fresh mint leaves. The pop of color and aroma really brings your Raspberry Almond Pound Cake to bakery-level gorgeous.

Side Dishes

This cake shines on its own but pairs perfectly with a scoop of vanilla ice cream, a dollop of whipped cream, or a spoonful of Greek yogurt. The creamy accompaniments complement the almond notes and make for an over-the-top dessert experience.

Creative Ways to Present

For brunch, cut thick slices and fan them out on a platter with a side of lemon curd. Mini loaf pans make adorable gifts or individual-sized treats, and the optional glaze can be colored with a dab of berry juice for a festive look. Every way you serve it, Raspberry Almond Pound Cake never fails to impress.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, wrap the loaf tightly in plastic wrap or aluminum foil, or place it in an airtight container. Your Raspberry Almond Pound Cake will stay marvelously moist for up to 3 days at room temperature—if it lasts that long!

Freezing

This cake freezes beautifully. Simply wrap it well (whole or by the slice) and stash it in a freezer bag for up to 2 months. Thaw overnight at room temperature whenever you need a sweet pick-me-up or unexpected guests drop by.

Reheating

For that fresh-baked feel, warm individual slices in the microwave for 10–15 seconds. If you’ve frozen the cake, let it come to room temperature before reheating. The flavors shine even brighter warmed up!

FAQs

Can I use frozen raspberries instead of fresh?

Absolutely! Either work beautifully in Raspberry Almond Pound Cake. Just make sure to toss them lightly in flour and fold in gently, straight from the freezer, to avoid excess moisture in the batter.

What if I don’t have sour cream?

No worries—you can substitute plain Greek yogurt, which will also add wonderful creaminess and moisture to the cake without changing the flavor too much.

How do I keep my pound cake from sticking to the pan?

Be generous with your greasing—use butter or baking spray, and line the bottom with parchment if you’re extra cautious. Let the cake cool slightly before removing for best results.

Can I make this as muffins or mini loaves?

Definitely! Just reduce the bake time accordingly—mini loaves or muffins will usually be done in about 25–30 minutes. Keep an eye out for that golden color and clean toothpick, as bake times vary by oven.

Is it possible to make this gluten-free?

Yes! Use a one-for-one gluten-free flour blend in place of the all-purpose flour. The texture may be a touch different, but you’ll still have a delightful, crowd-pleasing Raspberry Almond Pound Cake.

Final Thoughts

I hope you feel inspired to bring this Raspberry Almond Pound Cake into your own kitchen! It’s a jubilant, crowd-pleasing dessert that blends rustic charm with a bit of elegance—perfect for making memories around the table. Happy baking!

Raspberry Almond Pound Cake Recipe

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4.6 from 7 reviews

Author: admin
Total Time: 1 hour 15 minutes
Yield: 10 slices 1x
Diet: Vegetarian

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Description

Indulge in this delightful Raspberry Almond Pound Cake, a perfect balance of fruity sweetness and nutty flavors. This moist and tender cake is studded with juicy raspberries and topped with crunchy almonds, making it a wonderful treat for any occasion.

Ingredients

Scale

Cake:

1 cup unsalted butter (softened)
1 1/2 cups granulated sugar
4 large eggs
1 teaspoon almond extract
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup sour cream
1 cup fresh or frozen raspberries (lightly tossed in flour)
1/2 cup sliced almonds

Optional glaze:

1/2 cup powdered sugar
1–2 tablespoons milk or lemon juice

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Instructions

Preheat the oven: Preheat the oven to 350°F and grease a 9×5-inch loaf pan.
Cream butter and sugar: In a large mixing bowl, cream the butter and sugar until light and fluffy, about 3 minutes. Beat in the eggs one at a time, then add almond and vanilla extracts.
Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with sour cream, beginning and ending with flour. Stir until just combined.
Add raspberries: Gently fold in the raspberries. Spread the batter evenly into the prepared loaf pan and sprinkle sliced almonds on top.
Bake: Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Optional glaze: If desired, whisk together the glaze ingredients and drizzle over the cooled loaf before serving.