Our homemade pound cake with raspberry sauce is so delicious! Pound cake is EASY to make and is delicious on its own, but really shines with berries and whipped cream. Our berry sauce can easily be made with fresh or frozen berries!
You might also like serving our pound cake with lemon curd, blueberry sauce or strawberry freezer jam!
Watch our step by step video!
I love simple desserts like angel food cake with fresh berries or pound cake with raspberry sauce and whipped cream. Our raspberry sauce is super easy to make and delicious on cheesecake, pound cake, angel food cake, waffles or pancakes!
What is pound cake?
Pound cake is a delicious buttery, dense, cake. It gets its name "pound cake" because, traditionally, it is made with a pound of butter, a pound of sugar, a pound of flour and a pound of eggs. Any other recipe is just a variation. That amount of ingredients yields a large pound cake (bundt pan size) or two loaf pans.
Pound Cake With Raspberry Sauce
My recipe is a variation. It makes one loaf pan. Should we call it a "half pound" cake? Maybe, but I also add a few other ingredients for flavoring like vanilla and almond extract. I also add a small amount of baking powder.
Pound Cake Ingredients
- 1 ¾ cup (8 oz.) flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup (8 oz.) butter
- 1 cup (8 oz.) sugar
- 3 eggs
- 1 teaspoon vanilla
- ½ teaspoon almond extract
- ½ cup milk
Directions
- Preheat oven to 350 degrees. Spray or grease a 9x5" loaf pan. You can line the bottom with parchment paper to make it even easier to remove the cake later. (Watch our video to see how I do this.)
- Beat butter until fluffy. Add sugar and continue to beat until fluffy.
- Add eggs and beat until mixed in. Add vanilla, almond extract and milk.
- Combine flour, baking powder and salt in a separate bowl. Add the dry ingredients to the wet ingredients and mix until smooth.
- Pour batter into pan and bake for 50-55 minutes.
- Let cake cool in pan 10 minutes them remove from pan and allow cake to cool on a wire rack.
Raspberry Sauce Ingredients
- 12 oz. raspberries (fresh or frozen)
- ½ cup sugar
- 2 Tbsp. water
- 1 Tbsp. lemon juice
Directions
Heat ingredients in a saucepan until mixture comes to a simmer. Stir and remove from heat. Allow to cool 5 minutes (it will thicken slightly). Serve warm or chilled over pound cake with whipped cream.
One loaf of pound cake will yield 12 buttery slices of cake.
Wrap extra slices in plastic. Pound cake can be stored at room temperature and is best eaten within 3 days.
Pound Cake With Raspberry Sauce Printable Recipe
Pound Cake With Raspberry Sauce
Our homemade pound cake with raspberry sauce is so delicious! Pound cake is EASY to make and is delicious on its own, but really shines with berries and whipped cream. Sauce can easily be made with fresh or frozen berries!
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Servings: 12
Calories: 316kcal
Ingredients
Pound Cake
- 1 ¾ cup flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup butter 2 sticks, softened
- 1 cup sugar
- 3 eggs
- ½ teaspoon almond extract
- 1 teaspoon vanilla
- ½ cup milk
Raspberry Sauce
- 12 oz. raspberries fresh or frozen
- ¼ c. sugar
- 2 T. water
- 1 T. fresh squeezed lemon juice
Instructions
Pound Cake
- Preheat oven to 350 degrees.
- Spray a 9x5" loaf pan with non stick cooking spray or grease with butter or shortening.
- Combine flour, baking powder and salt in a bowl. Set to the side.
- Beat butter in a large bowl with an electric mixer on med-high until fluffy (1-2 minutes)
- Add sugar and beat intil mixed thoroughly and fluffy. Add eggs, one at a time, and continue to beat until mixed thoroughly.
- Add almond extract, vanilla and milk.
- Add dry ingredients and mix until batter is smooth.
- Spoon batter into prepared pan. Bake for 50-55 minutes. Insert a toothpick into the center of the loaf. It should come out clean.Let cake cool in pan for 10 minutes then transfer to a cooling rack. Let cool before slicing.
Raspberry Sauce
- Combine raspberries, sugar, water and lemon juice in a sauce pan and heat (while stirring) until mixture comes to a simmer. Remove from heat.
- Let cool 5 minutes to thicken slightly. Spoon over sliced pound cake. The sauce is delicious served warm or cold.
Nutrition
Calories: 316kcal
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Maria says
Oh yum!!! That raspberry sauce you made sounds delicious! All the Sara Lee pound cakes look great, I'd like to try the chocolate one! Looks so good!
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Elena says
shared:
https://www.facebook.com/#!/elena.istomina.12/posts/132681370241661
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Elena says
I would try the lemon pound cake
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erkarts says
I shared on FB.
erkarts says
Lemon pound cake is my favorite!
Lori says
Shared on facebook
Lori says
I'm intrigued by the light and dreamy. Lmaroney90 at gmail dot com.
Little Ella Lu says
The lemon pound cake sounds delightful. [email protected]
Tiffany Helen Marshall says
I would like the all butter pound cake.
teachermom says
Would love to try the buttery pound cake.
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TiffanyM says
Shared on fb via your post!
Gail Springsteen says
You say "lemon," and I'm there!
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TiffanyM says
I would do the slices, for lunches and midnight snacks!
Mami2jcn says
Shared on Facebook:
https://www.facebook.com/mary.happymommy/posts/130452043799059
mami2jcn at gmail dot com
Mami2jcn says
I'd like to try the Light & Dreamy Pound Cake.
mami2jcn at gmail dot com