Raspberry Pound Cake | Feeding My Folks
This recipe is basic, but timeless. I like adding the raspberries, as they keep the pound cake incredibly moist. Have a slice of this for breakfast (in place of
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at feedingmyfolks.com.
Ingredients
- 3 eggs (room temperature)
- 2 tablespoons milk (room temperature)
- 2 teaspoons vanilla extract
- 1 ½ cup flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup sugar
- 1 ¾ sticks unsalted butter (room temperature)
- 1 cup raspberries
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