Description
This Raspberry Almond Loaf Cake is soft, buttery, and filled with juicy raspberries and warm almond flavor. It’s an easy homemade loaf cake perfect for breakfast, dessert, or sharing with loved ones.
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons almond extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup whole milk
- 1 cup fresh or frozen raspberries
- 2 tablespoons all-purpose flour (for tossing raspberries)
- 1/4 cup sliced almonds
Instructions
- Preheat oven to 350°F (175°C) and line a loaf pan with parchment paper.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, then mix in almond extract.
- In a separate bowl, whisk flour, baking powder, and salt.
- Add dry ingredients to wet mixture alternately with milk.
- Toss raspberries with flour and gently fold into batter.
- Pour batter into pan and sprinkle sliced almonds on top.
- Bake for 50–55 minutes until golden and set.
- Cool before slicing and serving.
Notes
Fresh or frozen raspberries both work well. Do not overmix the batter to keep the cake tender. Store wrapped at room temperature for 2 days or freeze slices for later.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Baking
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 18g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg