White Chocolate and Raspberry Loaf Cake
White Chocolate and Raspberry Loaf Cake - Delicious, soft and tender cake with fresh raspberries and white chocolate dotted throughout. This recipe comes together quickly and is ready to bake in under 20 minutes!
Ingredients
- 200 g Butter Room Temperature
- 200 g Caster Sugar
- 150 g Raspberries
- 200 g Plain Flour
- 4 Eggs
- 1 teaspoon Vanilla Extract
- 1 Lemon Zest and Juice
- 100 g Plain Yoghurt Full Fat
- 2 teaspoon Baking Powder
- Pinch Salt
- 100 g White Chocolate Chips
Icing
- 50 g Raspberries
- 100 g Icing Sugar
Instructions
Cake
- Preheat your oven to 200 C/Gas Mark 6. Grease and line a 2 lb Loaf tin with baking/parchment paper (24.37 x 14.36 x 6.93 cm).
- Add the raspberries and 2 tablespoon of Flour to a small bowl and toss together.
- Add Butter and Sugar to a medium bowl or a stand mixer with a paddle attachment. Then beat together on medium speed with either the paddle or an electric mixer for 3-4 minutes until pale and fluffy.
- Add the Eggs one by one, beating in between each addition. Scrape down the sides of the bowl to make sure everything is mixing evenly.
- Stir in Vanilla, Lemon Juice and Zest. Beat together for 30 seconds.
- Add half the Flour, all the Baking Powder and the Salt. Then mix on low speed until fully incorporated. Then add the remaining Flour. Mix on low for 1 minute.
- Add the Yoghurt and beat until combined.
- Fold in the juicy Raspberries and White Chocolate. Pour the cake batter into the prepared loaf tin and smooth out the top. Bake for 50 - 60 minutes or until a skewer inserted into the middle comes out clean. There should be no moist crumbs left on the skewer.Note - This cake browns very quickly so when there are 15 minutes left, I tend to cover it with foil to stop it browning too much.
- Let it cool in the tin for 15 minutes before removing to a cooling rack and allowing it to cool completely on a wire rack.
Icing
- Blend Raspberries to a puree. You can then sieve them to remove the seeds but I don't. Then stir into the Icing Sugar until combined.
- Leave to cool for 1 hour and then drizzle the icing over the top of the cake.
Notes
Recipe Tips and Tricks
Room Temperature Ingredients Make sure all of your ingredients are at room temperature before making the batter so that the mixture doesn’t curdle. Aluminum Foil Hat This loaf cake needs a foil hat. When there are 15 minutes left, cover the tin with foil. Toss Raspberries with some of the Flour We toss the Raspberries in some flour to stop them from sinking. Use a cake skewer to see if the Cake is done Insert a metal or wooden skewer into the centre of the cake. It should come out clean if it is baked all the way through.How to serve
This raspberry loaf cake recipe tastes great as it is, but you can also: Serve with a cup of tea! Serve with a drizzle of Cream. Serve with a glass of milk.Variations
Use Milk Chocolate Chips instead for a different flavour profile. Use freeze dried or Frozen Raspberries. Add Nuts into the batter to add some texture. Top with a White Chocolate ganache.Storage
This cake keeps well in an airtight container for up to 4 days. As it has fresh fruit in it, I would suggest keeping it in the fridge.Nutrition
Calories: 362kcalCarbohydrates: 46gProtein: 5gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 93mgSodium: 211mgPotassium: 105mgFiber: 2gSugar: 31gVitamin A: 511IUVitamin C: 9mgCalcium: 87mgIron: 1mg
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