Description
This moist and fluffy raspberry loaf cake is bursting with fresh raspberries and topped with a luscious white chocolate drizzle. A perfect sweet treat for breakfast, dessert, or an afternoon snack!
Ingredients
Units
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- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream or Greek yogurt
- 1 cup fresh raspberries
- 1/2 cup white chocolate chips (for drizzle)
- 1 tbsp milk (for drizzle)
Instructions
- Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Fold in the dry ingredients alternately with sour cream until combined.
- Gently fold in raspberries, being careful not to overmix.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 45-50 minutes or until a toothpick inserted comes out clean.
- Let the cake cool, then melt white chocolate with milk and drizzle over the top.
- Garnish with extra raspberries and a dusting of powdered sugar if desired.
Notes
- For a richer taste, add a touch of lemon zest.
- If using frozen raspberries, do not thaw before adding to the batter
