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Avocado pound cake with raspberry glaze

Chatelaine
  • 120 minutes
  • Serves 8

INGREDIENTS

1/3 cup

Avocado

1/2 cup

Raspberries, frozen

1

Egg

1

Egg white

1 1/4 cups

All-purpose flour

1 tsp

Baking powder

3/4 cup

Granulated sugar

3/4 cup

Icing sugar

1/4 tsp

Salt

1 tsp

Vanilla

1/3 cup

Butter, unsalted

1/4 cup

Milk