Poundcake Filled With Fresh Raspberries Recipe (2024)

Great and easy recipe. Beware though, I put my timer on for 1 hour 10 minutes and the top was already a bit burnt when I took it out. So just make sure to watch it. even with a slight burn it's still so good and the raspberry looks so pretty.

I have beautiful freshly picked blueberries. When I came to NYT site this AM to find a recipe, I was welcomed with photo of raspberry pound cake. Oh, yum, but today I have blueberries. Has anyone successfully made this substitution? I cannot think of any overt contraindications, except a possible difference in liquid/moisture. Does anyone know or have suggestions?

Could this be made in a bundt pan?

I substituted strawberries for raspberries (strawberries were on sale and were ripe, raspberries were not) but otherwise did not change the recipe. It was great! The cake was moist and tasty. Not too dense either, for a pound cake.

Good. Used blueberries rather than raspberries and it was fine.

Forget lemons, used lime zest instead. Bake time was 5 minutes shorter. It was fantastic. We served with fresh whip cream, think a light citrus glaze would be nice too.

Amazing recipe! Fast, easy and foolproof. And elegant and delicious enough to be impressive. I set my timer for 1 hour and the cake was ready at that point.

Next time I would make this a day or two in advance - it seemed more moist the next day. Goes well plain with tea or coffee, or with plain, thick yogurt (Greek or skir).

Excellent and easy, this cake is pretty with its row of fruit in the middle. It keeps well--I served it the day after I made it--and I imagine it will keep for a few days longer. It's light so you could serve fruit and/or whipped cream on the side but it really doesn't need anything.
I will make this frequently.

I baked this and everyone was impressed!

A really lovely cake that I think would be just as good on its own, sans raspberries. A well put-together recipe.

This was one of the most delicious desserts I’ve tried from NYT! Unlike some other commenters, my cake did need the full 1 hr 20 to be done in the middle. I covered it with foil at 45 min to keep the top from burning. The end result was a perfectly moist cake that was light brown on the outside.

Made exactly as is and it turned out perfect! Delicious!

Delicious pound cake. Served with fresh strawberries and homemade whipped cream. Made recipe as is except orange zest instead of lemon zest and reduced the sugar to a little under 1 cup. Also, added foil for the last 10 min of baking as others suggested. Needed the full 1 hour 20 min bake time.

Love the lemon flavor and it has a tender crumb though a bit sweet. I covered mine with some foil after an hour since it was nicely browned. I did bake it the entire recommended time. Topped with some strawberry compote I made the previous week and a sprinkle of confectioners sugar- very yummy. Will make again.

I made this with a mix of strawberries and blackberries that needed to be used up. It took only 1 hour and 5 minutes to bake in my admittedly slightly hot-running oven. Very satisfying tea or breakfast cake that comes together in a snap.

I used a dark metal 9” loaf pan and it was done at 1 hour, so definitely check it early.

It’s a great cake. 1 hour and 20 mins is spot on for my oven. But definitely need to check after one hour of baking. I half the sugar and I prefer the cake less sweet. The raspberry added a nice flavor and texture to the cake. I will make this again.

I used frozen raspberries. Turned out fine! My sour cream was really pasty, so I was worried about the cake being dry. It’s not the most moist cake I’ve ever had but it’s definitely not dry.

It came out delicious for someone who is a rookie in the baking department. The oven time was way less than what the receipt states, had it for only 50 min, any more would have been too much.

Used an 8 1/2 inch pan (I didn't realize that's the only size I have until after the fact), turned out just fine, though a little dry and definitely needs the yogurt/whipped cream. Lovely cake, can't wait to make it again.

This turned out great. I used freshly frozen raspberries, and far more than the recipe suggested, and it worked. I did have to cover it with tinfoil part of the way through the bake time so it didn't get too dark on top though.

This is outrageously good. I used regular low-fat yogurt in place of the sour cream (that’s what was in the fridge) and it turned out beautifully.

We made a lovely topping for the cake, using leftover sour cream, orange juice and confectioners sugar.