Make Ahead

Honey-Raspberry Pound Cake

November  7, 2019
0 Ratings
Photo by Wunder Creamery
Author Notes

This moist yet lightly sweetened cake will satisfy all your cravings all while melting in your mouth. Pair it with a cup of milk or coffee for maximum results! —Wunder Creamery

  • Prep time 30 minutes
  • Cook time 1 hour 10 minutes
  • Makes 1 cake
  • softened butter, for the pan
  • 1 1/2 cups all-purpose flour
  • 3/4 cup plain Wünder Creamery quark
  • 1 1/2 tablespoons fresh rosemary leaves
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1/2 cup white sugar
  • 1/4 cup liquid honey, (not raw)
  • 1/3 cup grape seed oil
  • 2 eggs
  • 2 cups fresh raspberries
In This Recipe
  1. Preheat oven to 350 °F. Grease a loaf pan with softened butter.
  2. In a medium bowl, mix the flour, baking powder, rosemary, and salt.
  3. In a large bowl, whisk together the sugar, honey, quark, oil, and eggs. Gently fold in the flour mixture, careful not to overmix.
  4. Then, add in the berries gently without crushing or pressing on them. Transfer to a 9″ x 5″ loaf butter-coated loaf pan. Flatten and smooth the top of the batter with a spatula.
  5. Bake for 60-70 minutes (rotating halfway through the cooking time) until the cake is golden brown and springs back when pressed in the center.
  6. Cool before removing from the pan. Enjoy while slightly warm, dolloped with quark (optional).

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