Recipe Background
This dessert looks like a winter wonderland and tastes even better than that! White Chocolate Raspberry Pound Cake is decorated with all sorts of incredible flavors, from the bursts of sweet and tart raspberries in the cake to the creamy, luscious white chocolate ganache on top! And of course, White Chocolate Raspberry Pound Cake has the cake itself, a tender and buttery confection that captures your tastebuds' attention! Let the magic of the wintery season manifest in your kitchen any time of the year with this decadent dessert!
This dessert looks like a winter wonderland and tastes even better than that! White Chocolate Raspberry Pound Cake is decorated with all sorts of incredible flavors, from the bursts of sweet and tart raspberries in the cake to the creamy, luscious white chocolate ganache on top! And of course, White Chocolate Raspberry Pound Cake has the cake itself, a tender and buttery confection that captures your tastebuds' attention! Let the magic of the wintery season manifest in your kitchen any time of the year with this decadent dessert!
Ingredients
- 1/2 cup unsalted butter softened, plus more for greasing the pan
- 1 3/4 cups plus 2 teaspoons all-purpose flour plus more for flouring the pan, divided
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons lemon zest grated
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup plus 1-3 tablespoons whole milk divided
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup fresh raspberries plus more for garnish
- 1 cup white chocolate chips divided
- 1 cup un-sifted powdered sugar
Directions
- Preheat the oven to 350 degrees F.
- Butter and lightly flour an 8x4-inch loaf pan. Tap out any of the excess flour.
- In a stand mixer fitted with a paddle attachment, beat the granulated sugar and the butter on medium speed until it is light and fluffy, about 3 minutes.
- Add the eggs, 1 at a time, to the sugar mixture and beat until they are just incorporated, about 15 seconds.
- Beat the lemon zest, the lemon juice, and the vanilla into the sugar mixture until it is just incorporated, about 1 minute.
- Stir the sour cream and 1/2 cup of the milk together in a small bowl until it is well combined.
- Stir the baking powder, the salt, and 1 3/4 cups of the flour together in a medium bowl until combined.
- Add the flour mixture and the milk mixture to the butter mixture, alternating between the two and beating on low speed after each addition, until they are just combined.
- Toss the raspberries with the remaining flour in a small bowl.
- Gently fold the coated raspberries and 1/2 cup of the white chocolate chips into the batter.
- Spoon the batter into the prepared loaf pan.
- Bake the cake until a wooden tester inserted into the center comes out clean, about 1 hour-1 hour 10 minutes.
- Transfer the cake from the oven and allow it to cool for 10 minutes in the loaf pan.
- Gently turn the loaf out onto a wire rack and let it cool completely, about 1 hour.
- Microwave the remaining white chocolate chips in a medium, microwave-safe bowl on high, about 30 seconds.
- Add the powdered sugar and 1 tablespoon of the milk to the melted white chocolate and whisk until it is combined. Add more of the remaining milk, a little at a time, until you reach the desired consistency.
- Drizzle the glaze over the loaf.
- Garnish the cake with the extra raspberries and serve.
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