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two slices of pound cake with raspberry sauce and whipped cream
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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!
Course Dessert
Cuisine American
Keyword butter, pound cake, raspberry pound cake
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 12
Calories 316kcal

Ingredients

Pound Cake

  • 1 3/4 cup flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup butter 2 sticks, softened
  • 1 cup sugar
  • 3 eggs
  • 1/2 teaspoon almond extract
  • 1 teaspoon vanilla
  • 1/2 cup milk

Raspberry Sauce

  • 12 oz. raspberries fresh or frozen
  • 1/4 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.

Video

Nutrition

Calories: 316kcal