Description
Delightful loaf cake combining white chocolate and raspberries, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups raspberries
- 1/4 cup sugar
- 1/2 teaspoon lemon zest
- 2 tablespoons orange juice
- 1 tablespoon water
- 2 tablespoons cornstarch
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (room temperature)
- 4 ounces cream cheese (room temperature)
- 1 1/4 cups sugar
- 4 large eggs
- 1 tablespoon lemon zest
- 1 3/4 teaspoons vanilla extract
- 2 1/2 ounces white chocolate (chopped, about 1/2 cup)
Instructions
- Prepare the Raspberry Sauce: In a medium saucepan, mix the water, orange juice, and sugar. Bring it to a boil over medium heat, then lower the heat and let it simmer. Stir until the sugar dissolves. Add the raspberries and cornstarch; keep simmering for 6-8 minutes until it thickens. Set aside to cool slightly.
- Make the Pound Cake: Preheat your oven to 325°F (163°C). Grease a 9×5 inch loaf pan and line it with parchment paper. In a bowl, whisk together the flour, baking powder, and salt. In a mixer, beat the butter and cream cheese on medium-high speed for 1-2 minutes until creamy. Add the sugar and beat until fluffy. Lower the speed and add the eggs one by one, then add lemon zest and vanilla. Gradually add the dry ingredients until just combined. Pour half into the prepared pan, spoon raspberry sauce evenly over it, then spread remaining batter on top.
- Bake: Bake for 55-65 minutes or until a toothpick comes out mostly clean when inserted into the center. Let cool in the pan for 10 minutes before turning out onto a cooling rack and allow to cool completely.
- Prepare the White Chocolate Topping: Chop white chocolate and microwave in 15-second intervals until melted and smooth. Drizzle or spread over the cooled cake and let it set.
- How to Serve: Slice into generous pieces and enjoy as is, or with whipped cream or vanilla ice cream.
Notes
Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze wrapped tightly.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 20g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg
Keywords: loaf cake, dessert, baking, raspberries, white chocolate