White Chocolate Raspberry Loaf Cake
Tags: Dessert
Yield: 1 slices
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened, plus more for greasing pan
- 2 large eggs
- 1 1/2 tsp. grated lemon zest, plus 2 Tbsp. fresh juice (from 1 lemon)
- 1 tsp. vanilla extract
- 1/2 cup sour cream
- 1/2 cup whole milk, plus 1 to 3 Tbsp.
- 2 tsp. baking powder
- 1/2 tsp. kosher salt
- 1 3/4 cups plus 2 tsp. all-purpose flour, divided, plus more for flouring pan
- 1 cup fresh raspberries, plus more for garnish
- 1 cup white chocolate chips, divided
- 1 cup unsifted powdered sugar
- Preheat oven to 350°F. Butter and lightly flour an8-x4-inch loaf pan; tap out any excess flour. Set aside.
- Beat granulated sugar and butter with a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, about 3 minutes. Add eggs 1 at a time, beating until just incorporated, about 15 seconds. Beat in lemon zest, lemon juice, and vanilla until just incorporated, about 1 minute. Stir together sour cream and 1/2 cup of the milk in a small bowl until well combined.
- Stir together baking powder, salt, and 1 3/4 cups of the flour in a medium bowl until combined. Add to butter mixture alternately with sour cream mixture, beating on low speed until just combined after each addition. Toss together raspberries and remaining 2 teaspoons flour in a small bowl. Gently fold raspberry mixture and 1/2 cup of the white chocolate chips into batter. Spoon mixture into prepared loaf pan.
- Bake in preheated oven until a wooden pick inserted in center of loaf comes out clean, 1 hour to 1 hour, 10 minutes. Remove from oven; let loaf cool 10 minutes in loaf pan. Gently turn out loaf onto a wire rack; let cool completely, about 1 hour.
- Microwave remaining 1/2 cup white chocolate in a medium-size microwavable bowl on HIGH for 30 seconds. Stir. Continue microwaving until melted, about 30 seconds, stopping to stir every 15 seconds. Add in powdered sugar and 1 tablespoon of the milk, and whisk until combined. Whisk in remaining milk, 1 teaspoon at a time, until desired consistency. Drizzle glaze over loaf; garnish with additional raspberries before serving.
