Simple Pound Cake with Raspberry Syrup Recipe

Here’s a homemade, Simple Pound Cake with Raspberry Syrup Recipe. The drizzle of raspberry syrup on the top of this cake makes it a perfect summer dessert!

Here’s a simple, homemade recipe for pound cake. Plus, with the drizzle of Raspberry Simple Syrup, this will be perfect for a light summer dessert! I am in love with pound cake! For one thing it is a really easy recipe to make. And two, it is the perfect cake to add stuff too like chocolate chips and nuts. I also love to drizzle raspberry, blueberry, and peach simple syrups on top. And, pound cake works well in strawberry shortcake (Pssst! Replace the shortcake with pound cake or make unique ice cream sandwiches with thin slices of pound cake!)  I could go on forever! This is a super easy and very delicious recipe. Give this Simple Pound Cake with Raspberry Syrup a try and let me know what you think.

Simple Pound Cake with Raspberry Syrup Recipe

Ingredients:

• 2 sticks unsalted sweet cream butter, room temperature
• 2 cups all-purpose flour, sifted
• 1 cup of granulated sugar
• 4 eggs at room temperature
• 2 teaspoons of pure vanilla extract
• 1/2 teaspoon of sea salt or Kosher salt

Directions:

1. Preheat oven to 350 degrees.
2. Using a baker’s brush coat a 9″ x 5″ loaf pan with butter.
3. In the bowl of a stand mixer fitted with the paddle attachment beat the softened butter and sugar until it is light and fluffy.
4. Begin adding the eggs one by one making sure each egg is fully mixed before adding the next egg.
5. Add in kosher salt and pure vanilla extract.
6. With the stand mixer on its lowest setting slowly, gradually add flour, beating just until combined (do not over mix).
7. Pour the batter into the loaf pan and let it stand for 3-4 minutes to settle.
8. Bake in a pre-heated oven for an hour or until a toothpick inserted in the middle comes out clean.

*I’m using my traditional pound cake recipe found in my Blueberry Pound Cake with Buttercream.

Raspberry Simple Syrup:

• 1 cup Sugar
• 1 cup water
• 1 1/3 cup of fresh raspberries

Directions:

1. Add sugar, and water into a saucepan and bring to a boil.
2. Add the raspberries. Use a fork or muddler breakdown the raspberries to release the juice.
3. When the mixture begins to boil remove form heat and cover. Allow the mixture to steep for 15 minutes.
4. Strain the mixture through a fine mesh sieve or strainer.
5. Pour the raspberry simple syrup into a Mason-style jar and store in the refrigerator until you are ready to use it.
6. Cut slices of pound cake and spoon raspberry simple syrup over warm cake and garnish with raspberries.
7. Serve.

Printable Recipe for Simple Pound Cake

Print

Simple Pound Cake Recipe

Cook Time 1 hour hour

Total Time 1 hour hour

Author Alea

Ingredients

• ▢ 2 sticks unsalted sweet cream butter room temperature
• ▢ 2 cups all-purpose flour sifted
• ▢ 1 cup of granulated sugar
• ▢ 4 eggs at room temperature
• ▢ 2 teaspoons of pure vanilla extract
• ▢ 1/2 teaspoon of sea salt or Kosher salt

Instructions

• Preheat oven to 350 degrees.
• Using a baker's brush coat a 9" x 5" loaf pan with butter.
• In the bowl of a stand mixer fitted with the paddle attachment beat the softened butter and sugar until it is light and fluffy.
• Begin adding the eggs one by one making sure each egg is fully mixed before adding the next egg.
• Add in kosher salt and pure vanilla extract.
• With the stand mixer on its lowest setting slowly, gradually add flour, beating just until combined (do not over mix).
• Pour the batter into the loaf pan and let it stand for 3-4 minutes to settle.
• Bake in a pre-heated oven for an hour or until a toothpick inserted in the middle comes out clean.

Printable Recipe for Raspberry Syrup

Print

Raspberry Syrup Recipe

Author Alea

Ingredients

• ▢ 1 cup Sugar
• ▢ 1 cup water
• ▢ 1 1/3 cup of fresh raspberries

Instructions

• Add sugar, and water into a saucepan and bring to a boil.
• Add the raspberries. Use a fork or muddler breakdown the raspberries to release the juice.
• When the mixture begins to boil remove form heat and cover. Allow the mixture to steep for 15 minutes.
• Strain the mixture through a fine mesh sieve or strainer.
• Pour the raspberry simple syrup into a Mason-style jar and store in the refrigerator until you are ready to use it.
• Cut slices of pound cake and spoon raspberry simple syrup over warm cake and garnish with raspberries.
• Serve.

More Cake Recipes:

Chocolate Raspberry Lava Cake

Vanilla Depression Cake

Gluten-Free German Chocolate Cake with Dairy-Free Topping

Roasted Pear Cheesecake with Graham Cracker Oatmeal Crumble

Banana Chocolate Chip Cheesecake