For Raspberry Pound Cake:
15 Tbsp Butter, softened
1/4 cup Milk
1 tsp Vanilla Extract
1/4 tsp Almond Extract
1 1/2 cup Cake Flour
3/4 cup Sugar
3/4 tsp. Baking Powder
1/2 cup Raspberries
For Cream Cheese Frosting:
1/4 cup Butter, softened
1/4 Cream Cheese, softened
1 cup Powdered Sugar
1/4 tsp Raspberry Extract, adds flavor if raspberries aren’t ripe enough
Preheat oven to 350 degrees. Lightly grease a 9x5 loaf pan with non-stick spray.
In bowl, whisk together milk, eggs, and raspberry, vanilla and almond extract. (note Raspberry extract is optional if raspberries are not available or very ripe - just adds touch of flavor). Set aside.
With a mesh strainer over a small bowl, use a spatula to push and mash the raspberries through the strainer. The seeds and pith will be left behind and the raspberry juice will be in the bowl. Set aside the raspberry juice and discard the seeds.
Sift together flour, sugar and baking powder into the bowl of a stand mixer. Fit mixer with paddle attachment, and turn on low. Add in softened butter and mix on low until the flour/butter mixture has combined. It doesn’t have to be completely smooth, but just make sure majority of flour and butter has been mixed together. Slowly pour in eggs/milk mixture into the stand mixer in a steady stream. Continue to beat on low or medium-low until throughly mixed.
Remove stand mixer bowl from mixer and pour about 1/3 to 1/2 of the batter into a separate bowl. Into the batter, stir in the raspberry juice.
Alternate pouring the batters into the prepared loaf pan, smoothing out the batters with a spoon between each addition. Bake for 45-50 minutes or until a toothpick inserted into the middle comes out clean. Let rest in loaf pan for 10-15 minutes on a wire rack, then turn out of pan and allow to complete cooling.
With a mixer, beat together softened butter and cream cheese until smooth. Slowly add in powdered sugar and combine until smooth. Spread over the top of the cooled pound cake. Let rest, slice and serve.