White Chocolate and Raspberry Loaf Cake (Print Version)
# Ingredients:
→ Raspberry Sauce
01 -
1½ cups fresh raspberries
02 -
¼ cup sugar
03 -
½ teaspoon lemon zest
04 -
2 tablespoons orange juice
05 -
1 tablespoon water
06 -
2 tablespoons cornstarch
→ Cake Batter
07 -
1¾ cups all-purpose flour
08 -
½ teaspoon baking powder
09 -
½ teaspoon salt
10 -
½ cup unsalted butter, room temperature
11 -
4 ounces cream cheese, room temperature
12 -
1¼ cups sugar
13 -
4 large eggs
14 -
1 tablespoon lemon zest
15 -
1¾ teaspoons vanilla
→ White Chocolate Topping
16 -
2½ ounces white chocolate, chopped (about ½ cup)
# Instructions:
01 -
In a medium saucepan, bring water, orange juice and sugar to boil over medium heat. Reduce to simmer and stir until sugar dissolves. Add raspberries and cornstarch, simmer 6-8 minutes, stirring constantly until thickened. Set aside to cool.
02 -
Heat oven to 325°F. Grease a 9x5 inch loaf pan and line with parchment paper. Whisk together flour, baking powder, and salt in a bowl.
03 -
Beat butter and cream cheese until creamy. Add sugar and beat until fluffy. Add eggs one at a time, then lemon zest and vanilla. Slowly mix in dry ingredients until just combined.
04 -
Spread half the batter in pan, top with raspberry sauce, then remaining batter. Bake 55-65 minutes until a toothpick comes out mostly clean.
05 -
Cool in pan for 10 minutes, then remove and cool completely on rack.
06 -
Microwave white chocolate in 15-second intervals, stirring between each, until melted. Drizzle or spread over cooled cake.
# Notes:
01 -
Perfect for both breakfast and dessert
02 -
Can be made ahead and stored at room temperature
03 -
Ensure ingredients are at room temperature for best results