Honey-Raspberry Pound Cake

Honey-Raspberry Pound Cake

8:50 pm by Kamilya Abilova

Softened butter, for the pan
1 ½ cups all-purpose flour
¾ cup plain Wünder Creamery quark
1 1/2 Tbspn. fresh rosemary leaves
2 tsp baking powder
1 tsp kosher salt
½ cup white sugar
¼ cup liquid honey (not raw)
⅓ cup grapeseed oil
2 eggs
2 cups fresh raspberries

Preheat oven to 350℉
Grease a loaf pan with softened butter.
In a medium bowl mix flour, baking powder, rosemary, and salt.
In a large bowl, whisk together the sugar, honey, quark, oil, and eggs. Gently fold in the flour mixture, careful not to overmix. Then, add in the berries gently without squishing 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.

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.
Cool before removing it from the pan. Enjoy while slightly warm, dolloped with quark (optional).