Raspberry Pound Cake

Try your hand at these mini raspberry pound cakes with citrus champagne glaze. With the perfect balance of sweet and tart, they make a great gift for someone you love, that is, if you don’t devour them yourself first.


For Cake:

  • 3 sticks unsalted butter, room temperature
  • 8oz cream cheese, room temperature
  • 1/2 cup sour cream, room temperature
  • 3 cups sugar
  • 6 large eggs
  • 1 teaspoon vanilla
  • 1 teaspoon almond extract
  • 3 cups sifted flour, divided
  • 1 1/2 teaspoons salt
  • 2 cups fresh or frozen raspberries

For Glaze:

  • 3 cups sifted powdered sugar
  • 2 teaspoons orange zest
  • 1 tablespoon orange juice
  • 1/4 cup champagne


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Using a standing electric mixer, beat butter, cream cheese, & sour cream.  Beat in sugar until light and fluffy, 5 minutes.  Add eggs one by one mixing well after each.  Add vanilla and mix.  On low speed, slowly add 2 1/2 cups of flour and the salt.  Mix until just combined.  Toss raspberries in remaining 1/2 cup of flour and gently fold into batter.
  3. Coat two standard loaf pans, or 8 mini loaf pans with cooking spray.  Divide batter into pans evenly.  Tap pans on surface to prevent large air bubbles. Bake until golden and a toothpick inserted into the center of the cake comes out clean. (40-50 minutes for mini loaves, 60-70 minutes for standard loaves – place foil gently on top of cake if it starts to brown too fast).
  4. Cool for 10 minutes, and then turn out of pan onto a wire rack to cool completely.  Once cool, whisk all glaze ingredients in a medium bowl.  Slowly drizzle glaze over the top of the cake(s).  Allow glaze to set. Slice and serve.

Recipe by Brendan McCaskey. Photography by Rachel Solomon.

Alejandra likes ice cream, dancing and pretty things. You can usually find her exploring downtown Phoenix, where she lives, or singing to herself while writing in a coffee shop.

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