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Raspberry Pound Cake

End of Summer Raspberry Pound Cake

A delicious end-of-summer pound cake, perfect for any occasion.
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Prep Time 15 minutes
Baking time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 8
Course: Dessert
Cuisine: American
Ingredients Equipment Method

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

Equipment

  • Mixer

Method
 

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