Delicious Hazelnut Pound Cake Recipe with Fresh Raspberries!

As a chef specializing in British cuisine, there’s nothing more satisfying than creating the perfect dessert. And that’s exactly what I’ve done with my Hazelnut Pound Cake with Fresh Raspberries recipe. This indulgent dessert is the perfect balance of sweet and nutty flavors, creating an experience that will leave your taste buds dancing.

The key to this recipe is using top-quality ingredients that work together to create a unique and delicious flavor profile. Fresh raspberries add a tangy sweetness to the rich hazelnut cake, while yellow cornmeal and all-purpose flour give a delightful texture to the bake.

But don’t worry if you’re not an expert baker, as this recipe is simple yet impressive enough for anyone to try. Perfect for a special occasion or an afternoon tea-time treat, my Hazelnut Pound Cake with Fresh Raspberries will become a staple in any home baker’s repertoire. So pop on your apron and let’s get baking!

Why You’ll Love This Recipe

Hazelnut Pound Cake With Fresh Raspberries
Hazelnut Pound Cake With Fresh Raspberries

There are good recipes, and then there are great recipes that blow your taste buds away. This Hazelnut Pound Cake with Fresh Raspberries recipe belongs to the latter category! Here’s why you’ll fall in love with it:

First and foremost, this cake is a perfect combination of hazelnuts and raspberries – two flavors that complement each other like a match made in heaven. The nutty flavor of the hazelnuts pairs perfectly with the tartness of the fresh raspberries, creating a sweet and tangy explosion of flavors that will have you coming back for more.

The texture of this cake is something else too – soft, spongy, and moist yet sturdy enough to hold its shape. The subtle crunch from the yellow cornmeal also adds an extra layer of texture that will leave your taste buds dancing in joy.

But what really pushes this pound cake over the top is its versatility. You can serve it for breakfast alongside a piping hot cup of Earl Grey raspberry tea or as an elegant dessert after dinner. It’s perfect for any occasion – birthdays, picnics, brunches, or just because you’re in the mood for something sweet.

Moreover, this cake recipe comes from Nathaniel Reid Bakery – one of the top-rated bakeries in St.Louis. With such an impeccable pedigree, you know you’re getting a high-quality baked good that’s been tested by expert bakers.

In conclusion, this hazelnut raspberry cake is a true masterpiece combining delicious flavors and textures in every bite, versatile enough to suit any occasion and baked with the utmost care from a reputable bakery. So why wait? Grab your ingredients and start baking this delightful cake today!

Ingredient List

 Soft and fluffy hazelnut pound cake with a hint of vanilla.
Soft and fluffy hazelnut pound cake with a hint of vanilla.

Here is what you will need to make this Hazelnut Pound Cake with Fresh Raspberries Recipe:

Dry Ingredients

  • 3 cups of all-purpose flour
  • 1/2 cup yellow cornmeal
  • 2 teaspoons baking powder
  • 1 tsp salt
  • 1 cup chopped hazelnuts
  • 2 cups granulated sugar

Wet Ingredients

  • 1 1/2 cups unsalted butter, softened
  • 6 large eggs, at room temperature
  • 1 tbsp vanilla extract

Fresh Raspberries and Chocolate Hazelnut Spread

  • 2 cups fresh raspberries
  • 1/2 cup chocolate hazelnut spread

For Serving and Pairing (Optional)

  • Whipped cream
  • Additional fresh berries

The Recipe How-To

 Enjoy fresh raspberries alongside your slice of hazelnut pound cake.
Enjoy fresh raspberries alongside your slice of hazelnut pound cake.

Now that you know why this recipe is so special, it’s time to dive into the steps of how to make a Hazelnut Pound Cake With Fresh Raspberries. This is an easy recipe to follow, and I’ll be guiding you through each step, so even beginner bakers can enjoy this delightful treat.


First things first, let’s gather all the ingredients you need for this recipe:

  • 2 cups all-purpose flour
  • 1 cup yellow cornmeal
  • 2 teaspoons baking powder
  • 1 tsp. salt
  • 1 cup unsalted butter (softened)
  • 2 cups sugar
  • 4 large eggs
  • 1 tsp. vanilla extract
  • 1 cup ground hazelnuts
  • 1 cup fresh raspberries

Make sure everything is at room temperature before you begin, and preheat your oven to 325°F.

Making The Batter

To make the batter, start by creaming together the butter and sugar until it becomes light and fluffy. Then, add the eggs one at a time until fully incorporated.

Next, add in vanilla extract and mix it well. In another bowl, whisk together the flour, baking powder, salt and yellow cornmeal.

Slowly add in the dry ingredients mixture into the wet mixture until fully incorporated. Once done, fold in the fresh raspberries into the batter.

Baking The Cake

The next step is to pour the batter into a greased baking pan of your choice. You can use a loaf pan or bundt cake pan depending on your preference.

Bake for approximately an hour or until a toothpick inserted in the center comes out clean. Once done, take it out of the oven and cool it down for a few minutes before adding any toppings.

Adding Toppings

You can leave your Hazelnut Pound Cake With Fresh Raspberries as it is, or add some raspberry coulis or fresh berries on top. It’s totally up to you! It’s the perfect dessert for a special occasion, and it can also be served with whipped cream or chocolate hazelnut spread.

Final Thoughts

And that’s all there is to it! This Hazelnut Pound Cake With Fresh Raspberries recipe is straightforward and only takes a little bit of time to prepare. Whether you’re making it for a special occasion, or simply craving something sweet and delicious, this recipe will definitely satisfy your cravings. Enjoy!

Substitutions and Variations

 This delicious cake is perfect for breakfast, dessert, or anytime.
This delicious cake is perfect for breakfast, dessert, or anytime.

Once you’ve mastered the basics of this luscious Hazelnut Pound Cake with Fresh Raspberries Recipe, it’s time to have some fun in the kitchen by experimenting with substitutions and variations. Here are a few ideas to help you get started:

– Swap the raspberries for blackberries. The rich, juicy flavor of blackberries pairs perfectly with the nuttiness of the hazelnut pound cake.

– Add a dollop of whipped cream or cool whip on top of each slice. This will take your dessert to a whole new level of deliciousness.

– Replace the hazelnuts with pecans or almonds. Both of these nuts offer a similar texture and flavor profile, making them great substitutes for hazelnuts.

– Make a chocolate version! Try adding 1/2 cup of unsweetened cocoa powder to the cake batter and substituting raspberries for white chocolate chips. You can also make a hazelnut-chocolate frosting by mixing together frangelico-hazelnut spread and melted chocolate.

– Elevate your cake with Earl Grey Raspberry Sauce. Crushed raspberries mixed with brewed Earl Grey tea make a sweet, tangy sauce that pairs well with the nutty flavor of the cake.

– For something even fancier, try making a Hazelnut Crepe Cake! Use the same batter recipe as for the pound cake, but pour thin layers into a non-stick skillet and cook each crepe one at a time. Once done, stack the crepes on top of each other with layers of hazelnut meringue in between. Decorate with fresh raspberries or other berries.

With these substitutions and variations, you’ll be able to create endless renditions of this classic recipe. Have fun experimenting in the kitchen and discovering new combinations that are sure to delight your taste buds!

Serving and Pairing

 A slice of homemade goodness that you'll fall in love with.
A slice of homemade goodness that you’ll fall in love with.

There are few things as delightful as a slice of Hazelnut Pound Cake With Fresh Raspberries Recipe, fresh out of the oven. This rich, buttery cake is perfect for serving at brunch or any occasion that calls for a sweet treat.

For an extra indulgent touch, try serving it with a dollop of cannoli cream frosting on top. The creamy ricotta and mascarpone in the frosting pairs beautifully with the nutty flavor of the hazelnuts and the tartness of the raspberries.

If you’re looking to lighten up the dessert, try serving it with fresh berries or a raspberry coulis sauce. The bright, fruity flavors of these toppings cut through the richness of the pound cake, creating a perfectly balanced bite.

For a decadent after-dinner treat, try pairing the Hazelnut Pound Cake with a warm cup of Earl Grey tea or coffee. The subtle bergamot notes in the tea and roasty flavors in the coffee complement the nutty flavors in the cake perfectly.

If you’re feeling particularly indulgent, you could even serve it with a scoop of vanilla ice cream on top. The creamy texture pairs perfectly with the soft crumb of the cake, while adding an extra layer of sweetness.

Overall, this Hazelnut Pound Cake With Fresh Raspberries recipe is incredibly versatile and can be paired with a variety of toppings and beverages to suit any occasion. Whether you enjoy it on its own or dressed up with other flavors, this cake is sure to become a crowd-pleaser at your next gathering.

Make-Ahead, Storing and Reheating

 One bite of this cake and you'll be reaching for seconds!
One bite of this cake and you’ll be reaching for seconds!

Ah, the joys of a freshly baked cake – the aroma permeating your kitchen, the anticipation of savoring that pillowy bite of goodness. But what happens when life gets busy, and you don’t have time to whip up a Hazelnut Pound Cake with Fresh Raspberries Recipe on demand? Fear not, my fellow dessert enthusiasts, for I have some tips and tricks up my sleeve to make sure you can enjoy this delightful cake at any time!

First off, let’s talk about making-ahead. The great news is that this cake can definitely be made in advance. In fact, I find it often tastes even better the next day! Once your cake has fully cooled after baking, simply wrap tightly in plastic wrap and store in an airtight container at room temperature for up to 2 days.

Now let’s move onto storing. If you find yourself with leftover Hazelnut Pound Cake (which let’s be honest, is a rare occurrence!), it’s important to store it properly to keep it as moist and tasty as possible. Simply wrap tightly in plastic wrap or foil and store at room temperature for up to 3 days. Alternatively, you can refrigerate for up to one week if wrapped tightly.

Lastly, let’s talk reheating. To bring your cake back to its freshly baked glory, simply pop individual slices into the microwave for just a few seconds or place larger pieces into a 350°F oven for about 5-8 minutes until heated through. Be careful not to overheat as this can cause the cake to dry out.

In summary, with these simple tips for making-ahead, storing and reheating your Hazelnut Pound Cake with Fresh Raspberries Recipe, you’ll never have to go without your favorite dessert again!

Tips for Perfect Results

 A simple dessert that's both comforting and delicious.
A simple dessert that’s both comforting and delicious.

To achieve perfect results when making this hazelnut pound cake with fresh raspberries recipe, here are some helpful tips:

1. Use Room Temperature Ingredients: Make sure that all the ingredients like eggs, unsalted butter, cream cheese and buttermilk are at room temperature before starting the baking process. It will allow for smooth blending of ingredients and a better rising of the cake.

2. Properly Measure Ingredients: One of the most common mistakes is to incorrectly measure the ingredients by adding too much or too little of them than needed. Be sure to measure all the ingredients properly with measuring cups and spoons.

3. Preheat Oven for Best Results: Preheat your oven to the correct temperature mentioned in the recipe instructions. By doing this, your cake will bake evenly and rise beautifully.

4. Sift Dry Ingredients: Sift together all dry ingredients such as flour, salt, baking soda and cocoa powder to eliminate lumps and create a smooth texture.

5. Do not Overmix Batter: Overmixing can result in a tough or dense cake; therefore, it’s important to mix batter only until all ingredients are incorporated.

6. Let Cool Before Adding Frosting: Before adding any frosting or glaze, make sure the cake has cooled completely to prevent melting frosting or glaze.

7. Use Fresh Raspberries: Select and use fresh raspberries; they will give a beautiful color as well as taste great!

8. Small Details Matter: Adding small details like dusting powdered sugar over it or topping with whipped cream or fresh berries can elevate the overall experience of eating this delicious hazelnut pound cake with fresh raspberries.

By following these tips, you will ensure that your hazelnut pound cake with fresh raspberries turns out moist, fluffy and delicious every time you make it!

Bottom Line

In conclusion, this Hazelnut Pound Cake with Fresh Raspberries recipe is a must-try for all cake lovers out there. With its rich and nutty flavor, combined with the sweetness of fresh raspberries, this cake is sure to satisfy your sweet tooth cravings.

By following the simple yet detailed steps outlined in this recipe article, you’ll be able to create a moist and delicious cake that will wow your guests at any occasion. And with the various substitutions and variations suggested, you can customize this cake recipe to your liking and experiment with different flavor combinations.

So whether you’re baking for a special occasion or just looking to indulge in a sweet treat, this Hazelnut Pound Cake with Fresh Raspberries recipe is a perfect choice. So what are you waiting for? Grab those baking pans and let’s get started!

Hazelnut Pound Cake With Fresh Raspberries

Hazelnut Pound Cake With Fresh Raspberries Recipe

This is a simple, yet elegant dessert, suitable for the summertime when fuss is kept to a minimum.
Course Dessert
Cuisine European
Keyword < 4 Hours, Berries, Dessert, Fruit, Nuts, Raspberries, Summer
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Calories 384kcal


  • 1 cup hazelnuts
  • 1 cup yellow cornmeal
  • 1 cup unsalted butter
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 4 large eggs, separated
  • 1 cup all-purpose flour
  • 1 pint fresh raspberry


  • Heat oven to 350 degrees. Butter a 9-inch Bundt or tube pan.
  • Toast nuts on baking sheet until fragrant and browned, 15-20 minutes. Rub nuts in kitchen towel to remove as much skin as possible.
  • Process nuts and cornmeal in food processor until very finely ground, about 2 minutes.
  • Beat butter, sugar, salt, and vanilla in bowl until light and fluffy. Add egg yolks and mix until blended. Mix in nut mixture, then gently stir in flour with rubber spatula.
  • Beat egg whites in clean bowl until stiff peaks form (but not too dry). Add 1/3 of the whites to batter and gently fold with spatula to lighten batter. Add remaining egg whites and gently fold until blended. Spoon batter into prepared pan.
  • Bake cake until wooden pick inserted into center comes out clean, about 1 hour. Let cool completely on wire rack.
  • When ready to serve, invert cake onto platter. Slice and serve with fresh raspberries.


Serving: 110g | Calories: 384kcal | Carbohydrates: 37.6g | Protein: 6.2g | Fat: 24.5g | Saturated Fat: 10.8g | Cholesterol: 111.2mg | Sodium: 126.3mg | Fiber: 3.8g | Sugar: 18.5g

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