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This raspberry cake tastes incredibly fruity, moist and fluffy. It is an ideal summer dessert and also perfect for a garden party. You can make the loaf cake easily and quickly with ordinary ingredients. A detailed raspberry pound cake recipe with the exact quantities and step-by-step instructions can be found here at the bottom.
With kefir, butter, chocolate, fruits
The batter for this raspberry pound cake is prepared with kefir, just like for the strawberry chocolate muffins, the black currant cake and the blueberry muffins. This gives it a heavenly fluffy and tender consistency.
Since butter is added to the batter, it tastes incredibly moist at the end. Raspberries add even more juiciness and make the cake fruity. It’s a similar story with my berry quark bundt cake.
White chocolate complements raspberries perfectly. If you want to omit the chocolate, you may want to increase the amount of sugar for the batter. By the way, the batter for my red wine cake is also made with white chocolate.
Decorate pretty
I decorated the easy raspberry cake with white chocolate, fresh raspberries and mint leaves. This makes it taste even fruitier, looks scrumptious and is ideal for a summer party, just like my strawberry roll cake, fruit curd cake with crumbles or the strawberry pound cake.
Dark chocolate also suits for decorating. It combines very well with raspberries in terms of taste. You can also make a chocolate glaze, just like for the vegan nut cake.
But you can also simply dust the fruity pound cake with powdered sugar, just like the vegan applesauce cake.
Or prepare a lemon glaze and coat the raspberry loaf cake with it. For this, just as for the vegan lemon cake or vegan coconut cake, mix a little lemon juice with enough powdered sugar until a viscous smooth sugar glaze is formed.
Alternative baking tins
I baked the moist raspberry cake in a 25 cm x 10 cm loaf tin**, just like my chocolate banana bread and orange cake. You can use another baking tin instead.
A round springform tin and a bundt tin, among others, work quite well for this. Or make raspberry muffins using the batter.
Note that depending on the size of your baking tin, you may need to convert the ingredient amounts in the recipe. Also, the baking time listed can vary greatly.
This raspberry pound cake is
- fruity,
- heavenly moist,
- soft,
- fluffy,
- incredibly delicious,
- summery,
- aromatic,
- with kefir,
- with white chocolate,
- in a loaf tin,
- a sweet eye-catcher,
- easy and quick to make,
- ideal summer dessert.
Quick raspberry cake recipe
The raspberry pound cake recipe, which you can find here at the end of the post in the recipe box, is very simple and quick.
First, you mix all the ingredients together, except for the flour, baking soda and chocolate, to make a batter. Then you stir in flour with baking soda. Then fold in the chopped white chocolate.
Pour half of the batter into the loaf pan, spread raspberries on top and cover with the rest of the batter. After baking for about 50 minutes, the raspberry cake is ready.
How to make raspberry pound cake: tips and tricks
- Do not stir the batter too long, but only until it reaches a homogeneous consistency, so that the cake tastes fluffy later.
- Do not bake the raspberry pound cake longer than necessary so that it tastes moist. Use a wooden skewer to check if it is baked.
- Instead of white chocolate, you can decorate the raspberry loaf cake with dark chocolate, powdered sugar, chocolate or sugar glaze.
Raspberry loaf cake video recipe
By the way, on my Youtube channel you can find a short video for the quick raspberry cake. There you can watch exactly how to make it. If you don’t want to miss any more videos from me, feel free to subscribe to my channel.
Did you make the moist raspberry pound cake according to this recipe? I’m looking forward to your result, your star rating and your comment here below how it turned out and tasted.
Also try these summery recipes:
- Mini Pavlova – recipe for the world favorite summer dessert
- Sheet cake with yogurt and berries – quick recipe with sprinkles
- Apricot pound cake: recipe with fresh apricots
Quick raspberry cake
Equipment
- 25 cm x 10 cm loaf tin
Ingredients
- 200 g raspberries
- 220 g kefir
- 120 g butter
- 120 g sugar**
- 2 eggs
- 50 g white chocolate**
- 220 g flour**
- 6 g baking soda** (sodium bicarbonate)
- lemon zest from 1 organic lemon
- 1 pinch of vanilla bean**
- 1 pinch of salt
- butter to grease the baking tin
- flour to dust the baking tin
for decorating
- 30 g white chocolate
- fresh raspberries
- fresh mint leaves
Instructions
- Grease the loaf tin with butter and dust with flour, tapping off the excess flour.
- Melt butter and let it cool a little.
- Chop white chocolate coarsely.
- Mix kefir, melted butter, sugar, eggs, lemon zest, vanilla and salt in a mixing bowl.
- Mix flour with baking soda and stir it quickly into the kefir mixture to form a thick batter.
- Briefly stir the chopped white chocolate into the batter.
- Pour about half of the batter into the loaf pan, spread raspberries on top and pour the second half of the batter on top of the raspberries.
- Bake the raspberry cake in a preheated oven at 338 °F (170 °C) for about 50 minutes and let it cool down.
Decorate the raspberry cake
- Melt white chocolate slowly in a water bath.
- Drizzle the raspberry cake with the white chocolate and decorate it with fresh raspberries and mint leaves.
Notes
- Do not stir the batter too long, but only until it reaches a homogeneous consistency, so that the cake tastes fluffy later.
- Do not bake the raspberry pound cake longer than necessary so that it tastes moist. Check with a wooden skewer to see if it is done baking.
- The time to cool the cake is not included in the preparation time.
- Note the detailed tips and tricks for making the raspberry cake at the top of the post.
If you are using Pinterest, you can pin the following picture:
