Raspberry Almond Cake

Ingredients:

• 1 1/2 cups all-purpose flour

• 1 1/2 teaspoons baking powder

• 1/4 teaspoon salt

• 1/2 cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs, at room temperature

• 1 teaspoon almond extract

• 1/2 cup milk

• 1 cup fresh raspberries

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

2. In a medium mixing bowl, whisk together the flour, baking powder, and salt.

3. In a separate large mixing bowl, cream together the butter and sugar until light and fluffy.

4. Beat in the eggs, one at a time, followed by the almond extract.

5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until fully incorporated.

6. Gently fold in the fresh raspberries until evenly distributed throughout the batter.

7. Pour the batter into the prepared cake pan and spread it out evenly.

8. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.

9. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

10. Once cooled, dust the top of the cake with powdered sugar or frost with almond-flavored buttercream. Enjoy!