Avocado pound cake with raspberry glaze recipe

Prep 20 min
Total 2 hours
Makes 8 Servings



1 1/4 cups
all-purpose flour
1/4 tsp
egg, separated
1/3 cup
puréed avocado
1/3 cup
unsalted butter, at room temperature
1/4 cup
1 tsp


1/2 cup
frozen raspberries, thawed
3/4 cup


  • Preheat oven to 325F. Lightly spray an 8 × 4-in. loaf pan with cooking spray.
  • Whisk flour with baking powder and salt in a medium bowl. Set aside.
  • Beat egg whites in a medium bowl with an electric mixer on medium-high until frothy, about 1 min. Gradually add 2 tbsp sugar. Continue beating until stiff peaks form, about 3 more min. Set aside.
  • Beat avocado with butter in a large bowl until smooth. Beat in remaining sugar, until very fluffy, about 3 min. Beat in egg yolk, milk and vanilla.
  • Stir in half of flour mixture with a spatula. Fold in half the egg whites until combined. Fold in  remaining flour mixture and egg whites. Scrape batter into prepared pan.
  • Bake in centre of oven until loaf is golden brown, 40 min. Cover loosely with foil and continue baking until a cake tester inserted in centre of loaf comes out clean, 20 to 25 more min. Cool in pan
    on a rack for 10 min, then turn loaf out onto rack to cool completely.
  • Push raspberries through a sieve into a bowl, using the bottom of a ladle. Discard seeds. Purée should measure 2 to 3 tbsp. Whisk in icing sugar until smooth. Spoon glaze over pound cake. Unglazed loaf will keep well, wrapped in foil and frozen, up to 2 weeks.

Superfood Benefits

These high-fibre berries help mop up free radicals and cancer-causing substances.

Just half has more potassium than a banana, plus good fats and brain-protecting folate.


Calories 293, Protein 4 g, Carbohydrates 47 g, Fat 11 g, Fibre 1 g, Sodium 129 mg.
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