This week I decided to make a yummy end-of-summer raspberry pound cake. While temperature-wise it doesn’t feel like the end of summer at all, my kids are now back in school, I’m back in school, and August is nearly over.

I don’t enjoy cooking all that much, but I could bake all day. Baking is fun and therapeutic for me, and before I start filling my house with the aroma of pumpkin pie spice, I decided I wanted to make one last summer treat.

My baby, who’s now four, is home with me this last year and I am doing everything I can to enjoy my time with him and soak up every last ounce of babyhood. While I’ve been in school for about seven years now (yikes), I still have a ways to go (I got my Associate’s degree, took a year off, and then decided to change my major, got a second Associate’s degree, and I’m now working on my Bachelor’s in English). And while I should be taking several classes this semester, I decided to only take two. I want to be able to enjoy this time with my kids and have fun! And if I don’t graduate for another ten years, oh well. This is life and I think we should all enjoy every single minute of it.

My four year old is my partner in crime–we do everything together. He’s also the easy kid. I can take him anywhere and do almost anything and enjoy it fully without get stressed out. I can’t say the same for his older brother but that’s because that kid is just like me! My four year old and I decided to make this raspberry pound cake this week. We went shopping for the ingredients, came home, and got to baking. One thing I’m sure of: you can’t learn to bake with your mom at school–I’m so glad we get to spend this time together.

This end-of-summer raspberry pound cake was quick and easy to make and really, quite delicious. Tip: make sure your raspberries are ripe, otherwise this treat will be really sour.

Most of my family ate this while it was still warm and it was melt-in-your-mouth good. But Huz finished it off the next morning and he said it was even better after it had cooled. By the way, the entire cake was gone in about 12 hours so if you want leftovers, you’re going to have to make two!

Pound cake typically freezes amazingly, so I’m sure you could make this ahead and freeze it until you’re ready to eat.

Here’s the recipe:

End of Summer Raspberry Pound Cake

A delicious end-of-summer pound cake, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Baking time 1 hour hr 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Dessert

Cuisine American

Servings 8

Equipment

• Mixer

Ingredients

  

• 1 cup unsalted butter softened
• 1 1/2 cup granulated sugar
• 4 oz. cream cheese softened
• 2 tsp vanilla extract
• 4 eggs room temperature
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 2 cups raspberries

Instructions

 

• Pre-heat oven to 325° F.
• Grease one 9X5 inch loaf pan & dust with flour.
• With an electric mixer, beat sugar, butter, cream cheese, & vanilla until fluffly.
  
• Beat in eggs.
• In a separate bowl, combine flour, baking powder, & salt
• Beat flour mixture into sugar mixture until smooth.
  
• Add 1 1/2 cups of rasperries into batter.
  
• Spread batter into loaf pan.
• Makes sure batter has no air bubbles, then add remaining raspberries to top of batter, pushing them slightly (about halfway) into batter.
  
• Bake for 75 minutes (check at 65).
• When done, allow to cool then top with your favorite icing (I like this recipe) & add more raspberries if desired.
  
• Yield: one loaf.

Keyword cake, dessert, pound cake, summer treat

Enjoy! & please let me know if you make it.

If you’re looking for another yummy recipe, check out the best-ever pumpkin banana bread!