Almond Raspberry Loaf Cake (Moist, Fruity & Bakery-Worthy)
This almond raspberry loaf cake is tender, fragrant, and bursting with juicy raspberries in every slice. With a soft almond-flavored crumb and golden crust, it’s the kind of elevated everyday bake that’s perfect for brunch, gifting, or cozy afternoon tea.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 1x
Ingredients
1½ cups all-purpose flour
½ cup almond flour
1½ tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
¾ cup sugar
2 eggs
½ cup milk (or almond milk)
1 tsp almond extract
1 tsp vanilla extract
1 cup fresh or frozen raspberries
Optional: sliced almonds for topping
Instructions
Preheat oven to 350°F (175°C). Grease and line a loaf pan.
In a bowl, whisk together flours, baking powder, and salt.
In a separate bowl, cream butter and sugar until fluffy. Beat in eggs, one at a time, then add almond and vanilla extracts.
Add flour mixture in 2 parts, alternating with milk. Fold in raspberries gently.
Pour into loaf pan and sprinkle with sliced almonds if using.
Bake for 50–60 minutes, or until a toothpick comes out clean. Cool in pan 10 minutes, then transfer to a rack.
Nutrition
- Calories: 260
- Fat: 14g
- Carbohydrates: 26g
- Protein: 5g