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+ servings
White Chocolate Raspberry Loaf Cake

White Chocolate Raspberry Loaf Cake

YIELD 1 loaf


  • 1 1/2 cups (210g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick/113g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • zest from 1 small lemon , optional
  • 1/2 cup (120 ml) buttermilk or sour cream
  • 1 1/4 cups raspberries (I use fresh, if using frozen don’t thaw before use)
  • 3/4 cup (130g) white chocolate chips or chunks cut from chocolate bar


  1. Preheat oven to 350°F/180°C. Grease a 9x5-inch loaf pan.
  2. In a medium bowl whisk together flour, baking powder, and salt.
  3. In a mixer fitted with the paddle attachment, beat together butter and sugar on medium speed for 3-4 minutes until light and fluffy. Scrape down the sides and bottom of the bowl occasionally. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract and lemon zest, if using. On low speed, beat in flour mixture in 3 additions, alternating with the buttermilk/sour cream in 2 additions, starting and ending with the flour. Do not overmix. Fold in raspberries and white chocolate.

  4. Scrape batter into prepared pan and smooth the top. Bake for 45-60 minutes or until a skewer inserted into the center of the cake comes out clean. If the top is browning too fast while baking, cover pan loosely with aluminum foil. Allow cake to cool completely at room temperature.
  5. Store cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.