Best Raspberry Almond Pound Cake Recipe

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André Bui

We love a classic pound cake, but it never hurts to have a little fancy. This one uses both almond flour and extract to give it an extra almond flavor, then is topped with Following almonds after being drizzled with a beautiful icing. The interior is sprinkled with ripe raspberries for a tangy touch. It’s a gorgeous cake that works well for dessert or a midday treat.

Have you ever done this? Let us know how it went in the comments below!

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Yields:

8 – 10


portions

Preparation time:

0

hours

ten

minutes

Total time:

2

hours

30

minutes

For the cake

1 1/2 tsp.

all purpose flour

1 ch.

(2 sticks) softened butter

1/2 tsp.

packaged brown sugar

1


(6 oz.) Raspberries, in container, well washed and well dried

For the icing

1/4 tsp.

toasted flaked almonds

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  1. Preheat the oven to 350 ° and grease a bread pan with cooking spray. In a large bowl, combine the flours, baking powder and salt.
  2. In another large bowl using a hand mixer, beat the butter and sugars together. Add the eggs, one at a time, beating well after each addition, then add the almond extract. Add the dry ingredients and mix until only a few dry spots remain. Add yogurt and beat until just combined.
  3. Add about half of the dough to the prepared loaf pan. Top with raspberries in an even layer, then top with remaining dough and spread in an even layer.
  4. Bake in preheated oven until toothpick inserted in center comes out clean, about 1 hour and 20 minutes. Let cool completely, then turn out onto a plate or cutting board.
  5. In a small bowl, combine powdered sugar and milk. Spread the frosting over the cooled pound cake and garnish with toasted almonds. Let the frosting sit for 10 minutes before slicing.
raspberry and almond pound cake

André Bui

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