Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C) and prepare a 9x5-inch loaf pan with butter and flour.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large mixing bowl, cream together softened butter and granulated sugar until pale and fluffy, about 3-5 minutes.
- Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
- Gradually combine wet and dry ingredients, alternating with milk, until just mixed.
- Gently fold in half of the melted white chocolate and the raspberries until evenly distributed.
- Transfer the batter to the prepared loaf pan and smooth the top.
- Bake for 60-70 minutes, checking for doneness with a toothpick.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Drizzle with remaining melted white chocolate and top with fresh raspberries if desired.
Nutrition
Calories: 250kcalCarbohydrates: 36gProtein: 3gFat: 11gSaturated Fat: 7gCholesterol: 45mgSodium: 150mgPotassium: 110mgFiber: 1gSugar: 18gVitamin A: 300IUVitamin C: 3mgCalcium: 50mgIron: 1mg
Notes
For best results, use room temperature ingredients. If using frozen raspberries, toss them in a little flour before folding them in to prevent sinking. The cake can be stored at room temperature for up to 2 days or refrigerated for up to 5 days. It also freezes well for up to 3 months. To prevent the white chocolate drizzle from melting into the cake, allow the cake to cool completely before drizzling.
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