White Chocolate Raspberry Loaf Cake
Moist Lemon-Scented Loaf Cake with Raspberry Swirl and White Chocolate Topping
Ingredients:
For the Raspberry Sauce:
1 ½ cups raspberries
¼ cup sugar
½ teaspoon lemon zest
2 tablespoons orange juice
1 tablespoon water
2 tablespoons cornstarch
For the Pound Cake:
1 ¾ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
½ cup unsalted butter, room temperature
4 ounces cream cheese, room temperature
1 ¼ cups sugar
4 large eggs
1 tablespoon lemon zest
1 ¾ teaspoons vanilla extract
For the White Chocolate Topping:
2 ½ ounces white chocolate, chopped (about ½ cup)
Directions:
Make the Cake: Preheat the oven to 325°F (165°C). Grease a 9×5 inch loaf pan and line it with parchment paper. Whisk together the flour, baking powder, and salt in a bowl.
Mix the Batter: In a stand mixer, beat the butter and cream cheese together on medium-high speed for 1-2 minutes until creamy and light. Add sugar and beat for an additional minute until fluffy. On low speed, add eggs one at a time, followed by lemon zest and vanilla extract. Gradually add dry ingredients, mixing until just incorporated.
Assemble the Cake: Spoon half of the batter into the prepared loaf pan. Spread the cooled raspberry sauce evenly over the batter. Top with the remaining batter and smooth the top.
Bake: Bake for 55-65 minutes or until a toothpick inserted into the center comes out almost clean. Let the cake cool in the pan for 10 minutes, then transfer it to a cooling rack to cool completely.
White Chocolate Topping: Microwave chopped white chocolate in 15-second intervals, stirring each time, until melted. Drizzle or spread the melted white chocolate over the cooled cake. Allow the chocolate to set before slicing and serving.
Prep Time: 25 minutes | Cooking Time: 1 hour 5 minutes | Total Time: 1 hour 30 minutes
Kcal: 332 kcal | Servings: 12 slices
