Raspberry Pound Cake |Cooking With Amanda

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.

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

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Ingredients

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

Directions

Preheat oven to 350°F. Spray two 8x4-inch loaf pans with nonstick spray containing flour. Set aside.
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 lemon juice, lemon zest, vanilla extract and almond extract. Beat until well combined.
In a large bowl, whisk together 2 cups flour, baking powder, baking soda and salt.
With the mixer running on low, alternate adding flour mixture and buttermilk, beginning and ending with flour mixture.
Gently toss raspberries with remaining 1 tablespoon of flour. Gently fold raspberries into batter.
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.
Remove from oven and cool on a wire rack before removing from pans.