I had some Raspberries left over from my Chocolate Raspberry Cookies so I decided to make Raspberry Pound Cake! These came out SO moist and the Raspberries just burst when you bite into them. Look at the shiney top of the cake. YUM! :)
2 c all-purpose flour
2 tsp baking powder
½ tsp salt
½ c (1 stick) butter, softened
1 c sugar
1 (6 oz) carton vanilla yogurt
¼ tsp almond extract
1 c fresh or frozen raspberries
1. Heat oven to 325°.In a medium bowl, stir together the flour, the baking powder and salt, seta side.
2. In a large mixing bowl at medium speed, beat together the butter and the sugar until it's light and fluffy. Beat in the eggs, the yogurt and extract until well blended. Reduce mixer speed to low. Add the flour mixture, 1/2 cup at a time, beating just until blended.
3. Fold in the raspberries. Spread evenly in a greased and floured 9 x 5 x 3-inch loaf pan.
4. Bake for about 70 minutes, until cake tester inserted near center comes out clean. Cool on wire rack for 10 minutes. Remove from pan and cool completely.