Raspberry Pound Cake Recipe

Kate Donahue | Food Babbles

Raspberry Pound Cake is exactly the thing you need for your afternoon tea. Sweet, tart, and completely amazing.

Raspberry Pound Cake Photo

Sometimes accidents happen and the result is total unplanned perfection. That was the case with this raspberry quick bread recipe. Bold, all encompassing statements like "the absolute best" or "perfect," tend to be just the type of phrases I avoid when referencing a recipe I created. Everyone thinks they have the best this or the most perfect that. But really, says who? Not me. Until today.

I truly feel like this is the best raspberry loaf cake. The taste is outstanding. It’s bursting with tart fresh raspberries and that flavor is accented by just a hint of lemon. But the thing that really stuck me about this quick bread recipe is the texture. This loaf bakes up to be the most perfect dense, moist pound cake.

This amazing texture situation was purely by accident.

I love making quick breads. Rocky Road bread is probably my favorite. It’s filled with almonds, chocolate chips and marshmallows. How good does that sound? I have my go-to quick bread recipe that I tweak accordingly depending on what kind of bread I’d like to make but what happens when you don’t have quite as much butter as you anticipated? You improvise.

Raspberry Pound Cake Picture

As I stared into the vast refrigerator past condiments and a plethora of cheese. I love really love cheese! On many an evening, cheese and crackers are dinner paired with a glass of wine. But that’s a story for another day.

As I contemplated what to do about my butter predicament, my eyes landed on cream cheese so I decided to give it a whirl! That cream cheese changed the texture of the end product in such an amazing way. It was so wonderful in fact, that I know I’ll never go back to my old recipe again. Sweet, moist, with plump raspberries in each tender bite. A thick slice of this raspberry bread would make a lovely breakfast or a delightful afternoon treat. I know once you make this raspberry loaf cake, you’ll agree.

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Raspberry Pound Cake Recipe

    16 Servings


  • 2/3 cup Cream Cheese, Softened
  • 1/3 cup Unsalted Butter, Softened
  • 1 1/2 cups Granulated Sugar
  • 1 tablespoon Lemon Juice
  • 1 teaspoon Lemon Zest
  • 1 teaspoon Pure Vanilla Extract
  • 1/2 teaspoon Pure Almond Extract
  • 1 large Egg, Room temperature
  • 2 large Egg Whites, Room temperature
  • 2 cups All-Purpose Flour, Plus 1 tablespoon
  • 1 teaspoon Baking Powder
  • 1/4 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1/2 cup Buttermilk, Room temperature
  • 2 cups Fresh Raspberries


  1. Preheat oven to 350°F. Spray two 8x4-inch loaf pans with nonstick spray containing flour. Set aside.
  2. In the bowl of a stand mixer fitted with a paddle attachment, beat together cream cheese and butter until well blended. Add sugar and beat until light and fluffy. Add eggs, lemon juice, lemon zest, vanilla extract and almond extract. Beat until well combined.
  3. In a large bowl, whisk together 2 cups flour, baking powder, baking soda and salt.
  4. With the mixer running on low, alternate adding flour mixture and buttermilk, beginning and ending with flour mixture.
  5. Gently toss raspberries with remaining 1 tablespoon of flour. Gently fold raspberries into batter.
  6. Evenly divide batter between prepared loaf pans. Bake in preheated oven for 60 minutes or until a toothpick inserted into the center of each loaf comes out clean.
  7. Remove from oven and cool on a wire rack before removing from pans.


Cooking Method:
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Related Recipes:
Quick Bread Recipes, Bread Recipes, Baking Recipes, Baked Recipes, Cake Recipes, Snack Recipes, Family Meals and Snack Recipes, Raspberry Recipes, Dessert Recipes
Recipe Yields:
2 loaves
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Kate Donahue
Recipe Yields: 2 loaves
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 80 minutes

Nutrition Facts

Servings Per Recipe 16

Amount Per Serving
Calories from Fat 60
Calories 216

% Daily Value*
Total Fat 8g
  Saturated Fat 5g
Sodium 141mg
Total Carbohydrate 33g
  Dietary Fiber 1g
  Sugars 20g
Protein 3g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Kate Donahue

About Kate

Kate babbles about all things food on her own blog, Food Babbles, and about feeding her girls the best way. Here on Food Fanatic, she wows us with her commitment to homemade, fresh baking, week after week.

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