06/13/2026
Sooooo pretty!! π
I love experimenting with flavors, and this cake is π₯!!
Flavor profile: Pistachio ~ Raspberry ~ Chocolate ~ Vanilla-almond
I wanted a bold flavor profile, but with classic flavors ~ Something that reminded me of 1970's childhood. I think I nailed it! π ~
This pound cake smelled like an ice cream shop while baking, with the bright fresh sweet smell of raspberry standing out the most π Moist, dense, soft, and plush, this pound cake is a WINNER! These recipes do take patience as well as a bit of technical skill, and time... you'll need to set aside several hours for this pound cake ~ I would rate this as an intermediate (+) bake.
This is a combination of 2 recipes and 4 flavor profiles.
The pistachio, raspberry, and vanilla-almond started with Sally's Baking Addiction - Recipes Cream Cheese poundcake ~ I utilized my Halle's Kitchen handcrafted Madagascar vanilla extract, LorAnn Oils Pistachio emulsion, Lorann Oils Almond emulsion, and McCormick Spice Raspberry extract.
https://sallysbakingaddiction.com/cream-cheese-pound-cake/ -recipes-66477
For the Raspberry pound cake batter, I also added a fresh raspberry reduction (strained of seeds) made with frozen raspberries, peach liquor, and granulated sugar with Instant Clear Jel added as a thickener.
The chocolate poundcake batter is a favorite: https://www.allrecipes.com/recipe/25999/chocolate-pound-cake-iii/
** For the perfect texture, I use White Lily AP flour.
I utilized McCormick Rum extract in this batter.
Each batter flavor is randomly dropped with a cookie scoop. Once pan is approximately ΒΎ full, tap your pan countertop to settle the batter. Then, run a rubber spatula through the batter to ensure there are no air pockets. For my 11" long loaf pans, I use a "flower" nail to ensure even baking throughout.
Bake at 325β°F approximately 75-85 minutes, or until internal temperature registers 205β°F.
She smells AMAZING!! Definitely give this poundcake a try ~ Happy baking!! π©βπ³ β€οΈ