Raspberry Pound Cake

By klvplanner

Ingredients

• 1 1/2 cups all-purpose flour, plus more for dusting the loaf pan
• 1 teaspoon baking soda
• 2 teaspoons orange zest (from 1 medium orange)
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 1/3 cups sugar
• 1/2 cup (1 stick) unsalted butter, at room temperature, plus more for greasing loaf pan
• 3 eggs
• 1 teaspoon vanilla extract
• 1 (10-ounce) bag sweetened, frozen raspberries, thawed and drained

Preparation

Step 1

Set an oven rack in the lower 1/3 of the oven and preheat to 350 degrees F. Grease and flour a 9 by 5 by3-inch loaf pan.

In a medium bowl, combine the flour, baking soda, orange zest, cinnamon, and salt. Whisk to combine. In a separate bowl, using an electric mixer, cream together the sugar and butter until blended, about 30 seconds. With the machine running, add the eggs 1 at a time. Add the vanilla extract. Add the dry ingredients, a small amount at a time, until just incorporated. Using a rubber spatula, fold the drained raspberries evenly into the batter.

Pour the mixture into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, about 55 to 60 minutes. Let the cake cool in the pan for 10 minutes then transfer to a wire rack to cool completely. (Cake may deflate in the center during cooling)