Description
A delightful dessert that combines the sweetness of white chocolate with the tartness of fresh 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 water, orange juice, and sugar. Bring to a boil over medium heat. Once boiling, lower to a simmer and stir until the sugar dissolves. Add raspberries and cornstarch; simmer for 6-8 minutes until thickened. Set aside to cool slightly.
- Make the Pound Cake: Preheat the oven to 325°F (163°C). Grease a 9×5 inch loaf pan and line it with parchment paper. In a bowl, whisk together flour, baking powder, and salt; set aside. In a mixer, beat together butter and cream cheese until creamy. Add sugar and beat until fluffy. Lower the speed and add eggs one at a time, then lemon zest and vanilla. Scrape the bowl as needed. Slowly add dry ingredients, mixing until just combined. Pour half of the batter into the prepared loaf pan, spoon raspberry sauce over it, then spread remaining batter on top.
- Bake: Bake for 55-65 minutes until a toothpick comes out mostly clean. Let cool in pan for 10 minutes before transferring to a cooling rack. Allow to cool completely.
- Prepare the White Chocolate Topping: Chop white chocolate and microwave in 15-second intervals until melted. Drizzle or spread over the cooled cake.
Notes
Serve with whipped cream or vanilla ice cream for an extra treat. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 20g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg
Keywords: loaf cake, white chocolate, raspberry, dessert, baking