Vanilla Raspberry Pound Cake
This pound cake is amazing. Seriously, it’s the best pound cake I’ve ever had, but King Arthur can take credit for that because I got the recipe from them, adapting very slightly. I mean the blog/brand King Arthur, not an actual king, or anything 😛 The pound cake is soft and dense, but it almost melts in your mouth, and then there are the pockets of tangy raspberries which make this cake oh so much better. The vanilla glaze makes the top slightly crunchy and crisp- delicious.
Ingredients: Pound Cake (adapted slightly from here)
3/4 cup unsalted butter, room temperature
3 ounces cream cheese, at room temperature
3/4 teaspoon salt
1 and 1/2 cups granulated sugar
1 teaspoon baking powder
3 teaspoons vanilla extract
5 large eggs, room temperature
3 tablespoons milk
1 and 3/4 cups plus 2 tablespoons all-purpose flour
3/4 cup frozen raspberries
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1 teaspoon water
Recipe: Pound Cake
Preheat the oven to 350°F. Grease a 9″ x 5″ x 2 3/4″ loaf pan.
In a medium mixing bowl, beat together the butter, cream cheese, salt, sugar, baking powder, and vanilla extract until well combined.
Add eggs one at a time, beating well after each addition; the mixture may look slightly curdled. After you’ve added the final egg, beat at high speed for 3 minutes.
Once all the eggs are added, stir in the milk.
With the mixer going at low speed, slowly sprinkle in all the flour until just combined.
Bake for 55 minutes before pouring on the glaze, then bake for 15-20 more minutes until a toothpick comes out clean. The middle may look underdone- that’s okay.
Cool on a rack for 5 minutes before turning out.
Mix all ingredients in a small bowl until syrupy. It will be thick at first.
Lightly brush, or pour, it over the pound cake after the cake has been in the oven for 55 minutes. (See above)