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.