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 a muffin) or dessert! It’s even great broken apart and used in trifles!
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
Preheat the oven to 350 degrees Fahrenheit.
In a mixing bowl, whisk together the eggs, milk, and vanilla.
In another mixing bowl, whisk together the dry ingredients (flour, baking powder, salt, sugar).
Add half of the egg mixture and the butter to the dry ingredients. Beat with an electric mixter for 5 minutes. Add a little more of the egg mixture and beat for 3 minutes. Add the last of the egg mixture and beat for 2 minutes.
Fold the raspberries into the batter.
Pour the batter into a prepared load pan.
Bake for one hour, or until a toothpick inserted into the center of the loaf comes out clean.
Cool completely before serving.