I made this raspberry pound cake the day after the really ugly but really delicious chocolate cinnamon pound cake. I just wanted something to turn out prettier! The original recipe made a single bundt cake, but I made two loaf cakes instead because I wanted to give some to a friend and take the rest to work to share. This cake is very similar to the strawberry buttermilk pound cake I made last summer and just as successful. Raspberries aren’t a traditional pound cake ingredient, but the result was very unique and absolutely delicious. And since the original recipe used a mix of raspberries, blueberries, and blackberries, you have lots of options. I want to try this one again with lime zest and blueberries before the summer is over!
1 c (2 sticks) unsalted butter, softened
1 3/4 c granulated sugar
1 tsp vanilla extract
Zest of 1 lemon (or 1/4 tsp lemon extract)
3/4 c buttermilk
2 tsp baking powder
1 tsp salt
2 1/2 c plus 2 tablespoons all-purpose flour, divided
3 c raspberries (or other berries), washed and gently patted dry
In a large bowl, cream together the butter and sugar. You can use a mixer or just a wooden spoon. Add the eggs and vanilla and mix to combine. Add the lemon zest or extract and buttermilk and mix to combine. Add the baking powder, salt, and 2 1/2 cups of the flour and mix until just combined, scraping down the sides of the bowl with a spatula as necessary. Toss the berries with the reserved 2 Tbsp of flour and add fold them into the batter gently. Some of them will get smushed no matter how careful you are, but don’t worry about it! Spoon the batter into two 9×5″ loaf pans (or a single bundt cake pan) coated with cooking spray (preferably one with flour). Bake at 325 deg F (I started at 350, but the edges started to burn) for 55-60 minutes, rotating the pan halfway through, or until a toothpick inserted in the center comes out clean. Cool the cakes in the pan on a wire rack for about 10 minutes before turning it out on the rack to cool completely. Enjoy!