White Chocolate and Raspberry Loaf Cake is scented with fresh lemon, and is packed with sweet delectable flavors. It’s lovely for a brunch dessert, a sweet snack with coffee or tea, and of course an after dinner dessert.
This White Chocolate and Raspberry Loaf Cake is pretty and festive.
You will find a delicious tangy sweetness in every bite of this White Chocolate and Raspberry Cake. With a touch of lemon, the flavors are bright and fresh.
Every slice will disappear off the serving platter.
How to Make it
- Toss the raspberries lightly with flour and set them aside.
- Combine the butter with the oil, sugar, salt, vanilla and lemon zest and mix until it’s light and fluffy
- Fold in the flour and baking powder. Then gently fold in the flour-coated raspberries.
- Pour the batter into the prepared pan and spread the top to smooth it. Bake in a 350°F preheated oven for about an hour.
- To make the glaze, add white chocolate and lemon zest to a small bowl. Heat heavy cream in a small saucepan just until you see good-sized bubbles along the edges and then pour it over the chocolate. Let it sit for a few minutes, and then mix until smooth.
- When the cake has cooled to room temperature, drizzle the glaze on top, letting it drip down the sides. Let it sit for about 30 minutes and serve.
(More detailed instructions are below.)
Can you use frozen raspberries?
Fresh raspberries are best for the White Chocolate and Raspberry Loaf Cake— however, you can use frozen raspberries if you have to. Thaw them completely, and then cover a large plate with a couple layers of paper towels. In a single layer, let the raspberries “drain” into the towels for a few minutes. Lightly dab the tops of them with another dry paper towel. Then you can proceed with the recipe.
Without these extra steps the berries might be too juicy and yield a mushy texture in the cake.
Recipe Tips and Substitutions
▪ Feel free to play with all sorts of berries — strawberries, blueberries and blackberries would all also be lovely.
▪ Use a good quality white chocolate or it won't melt properly. This is what I use for this recipe.
▪ The cake might look like it’s rising too high out of the pan while it’s baking, but don’t worry. It will rise quite a bit, but not overflow, and ultimately will settle right where you want it to.
▪ If the cake is getting darker than you’d like on top, but hasn’t finished baking yet, very loosely cover it with foil until it’s done.
▪ Gluten-free? Substitute the flour in the recipe with Gluten-Free Cup4Cup All -Purpose Flour.
Can you it ahead?
Room temperature. The cake will keep well for a couple of days in a tightly sealed container at room temperature.
Refrigerator. It will keep well for about a week in a tightly sealed container in the refrigerator.
Freezer. It will keep well for about two months wrapped tightly in plastic wrap or in a heavy-duty zip-lock bag with all of the air removed in the freezer.
*Glaze the cake a few hours before you want to serve it — not before storing it.
I hope you find this White Chocolate and Raspberry Cake to be as delicious and delightful as I do!
More loaf cake recipes with fresh fruit:
- Strawberry Rosemary Cake
- Peach Cobbler Pound Cake
- Meyer Lemon Olive Oil Cake (Gluten-Free)
- Banana Chocolate Chip Cake (Gluten-Free)
- Blueberry Lemon Pound Cake
White Chocolate Raspberry Loaf Cake
For the cake
- 2 cups fresh raspberries, rinsed and dried
- ¾ cup unsalted butter, softened to room temperature
- 2 tablespoons grapeseed oil (or other neutral oil like vegetable)
- 1 cup granulated sugar
- ½ teaspoon salt
- 1 tablespoon pure vanilla extract
- 1 tablespoon lemon zest, finely chopped
- 4 large eggs
- 1½ cups plus 1½ tablespoons all-purpose flour, divided
- 1½ teaspoons baking powder
For the white chocolate glaze
- ½ cup white chocolate, finely chopped
- 1 teaspoon lemon zest
- ¼ cup heavy cream
For the cake
- Preheat the oven and prepare the pan. Preheat the oven to 350°F and line an 8 x 4 inch loaf pan with parchment paper (bottom and sides).
- Combine the batter ingredients. Place the raspberries in a mixing bowl and set them aside. In a large mixing bowl, combine the softened butter with the oil, sugar, salt, vanilla and lemon zest. Use an electric mixer on a medium-high speed to mix until light and fluffy, about 2 minutes. Add the eggs and mix until blended. Fold in the 1½ cups of flour and baking powder, and mix only until you no longer see dry spots. Add the remaining 1½ tablespoons of flour to the raspberries and toss them gently. Now carefully fold the flour-coated raspberries into the batter. Pour the batter into the prepared pan and spread the top to smooth it.
- Bake. Put the pan on a baking sheet and place it in the preheated 350°F oven. Bake until it’s golden and when you gently press down on the top, it doesn’t wiggle or sink down, about 1 hour.
For the white chocolate glaze
- Make the glaze. While the cake is baking, make the glaze. Add the finely chopped white chocolate and lemon zest to a small bowl. Heat the cream in a small saucepan just until you see good-sized bubbles along the edges — it should be very hot, but not boiling. Pour the hot cream over the white chocolate and let it sit for a few minutes. Then mix until smooth.
- Finish the cake. Let the cake cool in the pan for at least 10 minutes. Then lift it out with the parchment paper and peel the edges down. Let it cool on a cooling rack for about an hour. Then carefully remove the parchment paper and place the cooling rack, with the cake, on a baking sheet. Being sure the cake is room temperature, drizzle the glaze on top. It should drip down the edges. Collect any of the glaze that's dripped onto the baking sheet, beneath the rack, and drizzle that as well. Let it set for about 30 minutes and serve.
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