Description
White Chocolate and Raspberry Loaf Cake
Indulge in this moist and delicious White Chocolate and Raspberry Loaf Cake, perfectly flavored with lemon and vanilla. Topped with a homemade raspberry sauce, it’s ideal for breakfast or dessert!
Ingredients:
For the Raspberry Sauce:
1 ½ cups raspberries
¼ cup sugar
½ teaspoon lemon zest
2 tablespoons orange juice
1 tablespoon water
2 tablespoons cornstarch
For the Pound Cake:
1 ¾ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
½ cup unsalted butter (room temperature)
4 ounces cream cheese (room temperature)
1 ¼ cups sugar
4 large eggs
1 tablespoon lemon zest
1 ¾ teaspoons vanilla extract
For the White Chocolate Topping:
2 ½ ounces white chocolate (chopped, about ½ cup)
Instructions:
Prepare the Raspberry Sauce:
In a medium saucepan, combine water, orange juice, and sugar. Bring to a boil over medium heat.
Once boiling, reduce to a simmer. Stir until the sugar dissolves.
Add raspberries and cornstarch; simmer for 6-8 minutes, stirring constantly until thickened. Set aside to cool slightly.
Make the Pound Cake:
Preheat the oven to 325°F (163°C). Grease a 9×5 inch loaf pan and line it with parchment paper.
In a bowl, whisk together flour, baking powder, and salt; set aside.
Using a mixer, beat together butter and cream cheese on medium-high speed for 1-2 minutes until creamy. Add sugar and beat for another minute until fluffy.
Lower the mixer speed and add eggs one at a time, followed by lemon zest and vanilla. Scrape the bowl as needed.
Slowly add the dry ingredients, mixing until just combined (be careful not to overmix).
Pour ½ of the batter into the prepared loaf pan. Spoon the raspberry sauce evenly over it, then spread the remaining batter on top.
Bake:
Bake for 55-65 minutes or until a toothpick comes out mostly clean when inserted into the center.
Let the cake cool in the pan for 10 minutes before turning it out onto a cooling rack. Allow it to cool completely.
Prepare the White Chocolate Topping:
Chop the white chocolate and place it in a bowl. Microwave in 15-second intervals, stirring in between, until melted and smooth.
Drizzle or spread the melted white chocolate over the cooled cake. Let it set for a few minutes or enjoy right away!
Enjoy!
Slice and serve this delightful loaf cake as a treat for any occasion!
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Step-by-Step Guide
Follow this detailed guide for perfect results every time. First, make the raspberry sauce: simmer the liquid and sugar, then add berries and cornstarch, cooking until jammy. Let it cool while you make the batter. For the cake, ensure your butter, cream cheese, and eggs are at room temperature for a smooth, lump-free batter. Cream the butter and cream cheese thoroughly before adding sugar. Incorporate eggs one at a time, then zest and vanilla. Fold in dry ingredients just until no flour streaks remain. The key layering step: add half the batter to the pan, spoon over all the raspberry sauce, then carefully top with remaining batter. Bake until golden and a skewer has a few moist crumbs. Cool completely before adding the white chocolate drizzle.
Serving Suggestions
This versatile loaf cake is perfect for any time of day. For an elegant dessert, serve a warm slice with a scoop of vanilla ice cream and a few fresh raspberries. At breakfast or brunch, pair it with a cup of coffee or tea. For a special occasion, dust with powdered sugar or add a dollop of lightly sweetened whipped cream. It also makes a wonderful homemade gift when wrapped in parchment and tied with a ribbon.
How-to Summary
Create a raspberry sauce by simmering berries, sugar, and cornstarch. Make a cream cheese pound cake batter by creaming butter, cream cheese, and sugar, then adding eggs, lemon zest, vanilla, and dry ingredients. Layer half the batter, all the sauce, then the remaining batter in a loaf pan. Bake at 325°F for 55-65 minutes. Cool completely before drizzling with melted white chocolate.
Frequently Asked Questions
Can I use frozen raspberries? Yes, frozen raspberries work perfectly for the sauce. Do not thaw them first; add them directly to the saucepan. You may need to simmer for an extra minute or two.
Can I make this cake ahead of time? Absolutely. The cake can be baked, cooled, and stored (without the chocolate topping) tightly wrapped at room temperature for one day. Add the white chocolate drizzle just before serving for the best texture.
My sauce is too runny. What happened? The sauce must come to a full simmer after adding the cornstarch to activate its thickening power. Ensure you simmer for the full 6-8 minutes, stirring constantly, until it visibly thickens and coats the back of a spoon.
Can I omit the cream cheese? The cream cheese is crucial for the cake’s dense, moist, and tender crumb. Substituting it with more butter will change the texture significantly. For a dairy-free version, use specialty vegan cream cheese and butter alternatives.
How do I store leftovers? Store any leftover cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. The chilled cake will be firmer but still delicious.
Common Mistakes to Avoid
- Overmixing the batter: Once you add the flour, mix only until just combined. Overmixing develops gluten, leading to a tough, dense cake.
- Using cold ingredients: Room-temperature butter, cream cheese, and eggs emulsify properly, creating a smooth, aerated batter that bakes evenly.
- Under-baking or over-baking: Use a toothpick or skewer to test. It should come out with a few moist crumbs attached, not completely wet nor completely clean.
- Adding white chocolate to a warm cake: The drizzle will melt and slide off if the cake isn’t fully cooled. Patience ensures a beautiful presentation.
- Not lining the pan: Parchment paper with overhanging “handles” guarantees you can remove the intact cake without it sticking or breaking.
Conclusion
This White Chocolate and Raspberry Loaf Cake is a stunning combination of sweet, tart, and creamy flavors with a wonderfully moist texture. By following the detailed steps and tips provided, you can confidently create a bakery-quality treat at home. Perfect for sharing or savoring slice by slice, this recipe is sure to become a cherished favorite for any occasion. Enjoy the process and the delicious results!