Fluffy Raspberry Pound Cake
Serving Size / Yield
- 2 T. butter
- 2 3/4 C. flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 C. butter
- 2 C. white sugar
- 4 eggs
- 1 tsp vanilla extract
- 2 C. Fresh Raspberry
Preheat oven to 325 F. Grease a baking pan with butter.
In a large bowl, mix flour, baking powder and salt.
In a separate bowl, mix cream, butter and sugar together until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla.
Gradually add in the flour mixture. Then fold raspberries into batter.
Pour batter into the prepared pan.
Bake in the preheated oven for 70 minutes.
Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.