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This White Chocolate and Raspberry Loaf Cake with Lemon Glaze is loaded with over 2 cups of frozen raspberries, giving it the most vibrant flavor. The sweetness from the glaze and white chocolate balance out the tart lemon and raspberry flavors.
Valentine's Day is right around the corner and I have been experimenting with a variety of festive pink/red dessert recipes. And that is how this loaf cake came to fruition. After some trial and error, I nailed the perfect balance of tartness, sweetness, and most importantly moisture.
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Highlights
- extra moist because of all the raspberries
- rich, buttery, & dense
- versatile - serve it for dessert or even as a special breakfast
- beautiful red/pink color for Valentine's Day
- quick prep time
Ingredients
Cake Batter
- vanilla bean paste - shown in the photo above is vanilla bean paste (seasonal item from Trader Joe's) which can be swapped for regular vanilla extract
- whole milk - in a pinch swap for other dairy milks or coconut milk (recipe has not been tested with other non dairy milks), whole milk is best because of its fat content (more fat = more moisture)
- food coloring gel - completely optional but fun for boosting the color
- mini white chocolate chips - swap for regular size white chocolate chips or chopped white chocolate
- cream cheese - be sure to use full fat
- frozen raspberries - emphasis on the FROZEN, NOT thawed, (recipe has not been tested with fresh), fresh raspberries would effect the water content, temperature of the batter, and bake time
Glaze
Complete list of ingredients and amounts is located on the recipe card below.
Instructions
before you start...
- Make sure you have a 9 x 5 (1.5 pound) loaf pan. I use this one!
- Soften your butter. To do this, leave your butter out of the fridge for about 1 hour. If you are in a hurry, you can soften your butter in the microwave. Place the stick of butter in its wrapper on a microwave safe plate. Microwave for 8-10 seconds on 50% power. Flip the stick of butter to the opposite side. Microwave for another 8-10 seconds on 50% power.
- Leave the raspberries in the freezer until right before you add them to the batter.
Step 1: Preheat the oven to 350°. Prepare a 9 x 5 inch loaf pan with parchment paper and nonstick spray.
TIP - Use scissors to cut parchment paper to be slightly skinnier than the width of the pan. Before you place the parchment, spray the pan with nonstick spray (edges and bottom). Now the parchment paper has some oil to stick to.
Step 2: Using a stand mixer fitted with the paddle attachment (or a handheld mixer), beat the butter and the cream cheese on medium high for about 2 minutes or until smooth.
Step 3: Add the white and brown sugar and beat on medium high for about 1 minute or until well combined. Add the eggs, milk, and vanilla and mix on medium low until just combined.
.TIP - Have a spatula near by to scrape down the edges of the bowl. This will help ensure all ingredients are well incorporated.
Step 4: Add the flour, baking powder, and salt. Mix on the lowest speed until just combined.
Step 5: If you are using pink food coloring gel, take a tooth pick and stick it into the pot of gel. Swirl the tooth pick around in your batter to transfer the food coloring gel. Repeat this again (with a clean toothpick) for a more intense color. Add the raspberries and white chocolate chips and mix on low until just combined.
TIP - Do not over mix the batter!
Step 6: Pour the batter into the prepared pan. Bake for 90-95 minutes. Check the loaf after about 1 hour and cover loosely with a piece of foil if it is getting too brown. For the loaf you see below, I did not have to cover at all.
Step 7: Remove the loaf from oven and place on a wire rack. Let it cool in the pan completely (2-3 hours).
Step 8: Whisk the powdered sugar, lemon juice, and lemon zest together until completely smooth.
TIP - Make the glaze in a liquid measuring cup so it is easy to pour right on to the loaf.
Step 9: Drizzle the glaze on to the loaf in the pan after it has cooled. Remove from it from the pan by pulling on the parchment paper and serve.
Expert Tips
- Use parchment paper and nonstick spray so that the loaf easily comes out of the pan.
- Do not over mix the bater. This is tempting to do especially when using a stand mixer. A few lumps of flour is okay.
- Leave the raspberries in the freezer until right before you add them to the batter.
- Let the loaf cool completely in the pan so that is does not fall apart when it is removed.
- Use a kitchen scale to measure ingredients in grams for the most accurate measurements.
- If you are not using a scale, spoon the the flour into the measuring cup and level the top with a knife. Do not use the measuring cup to scoop up the flour because this packs the flour.
FAQs
This loaf cake is considered a quick bread because the leavening agent is baking powder and there is no yeast.
Because this loaf is made with lots of frozen raspberries, the batter is very cold when it goes into the oven. This increases the bake time compared to other quick breads or loafs.
The batter in the center finishes cooking last and by that time the top has already cooked. The air from the center rises and breaks the top. This is nothing to worry about.
Store in the refrigerator for up to 1 week.
Related Recipes
White Chocolate and Raspberry Loaf Cake with Lemon Glaze
Ingredients:
Batter
- 8 Tablespoons (1 stick) unsalted butter, softened
- 4 ounces cream cheese, full fat
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) brown sugar
- 2 large eggs
- ⅓ cup whole milk*
- 1 Tablespoon vanilla bean paste*
- 2 cups (260 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- pink food color gel, optional
- 2 ½ cups (330 g) frozen raspberries*
- 1 cup (170 g) mini white chocolate chips*
Lemon Glaze
- ½ cup (60 g) powdered sugar
- 1 Tablespoon lemon juice
- 1 Tablespoon lemon zest
Instructions:
- Review all recipe notes and instructions before begginning.
- Preheat the oven to 350°. Prepare a 9 x 5 inch loaf pan with parchment paper and nonstick spray.
- Using a stand mixer fitted with the paddle attachment (or a handheld mixer), beat the butter and the cream cheese on medium high for about 2 minutes or until smooth.
- Add the white and brown sugar and beat on medium high for about 1 minute or until well combined. Add the eggs, milk, and vanilla and mix on medium low until just combined.
- Add the flour, baking powder, and salt. Mix on the lowest speed until just combined.
- If you are using pink food coloring gel take a tooth pick and stick it into the pot of gel. Swirl the tooth pick around in your batter to transfer the food coloring gel. Repeat this again (with a clean toothpick) for a more intense color. Add the raspberries and white chocolate chips and mix on low until just combined.
- Pour the batter into the prepared pan. Bake for 90-95 minutes. Check the loaf after about 1 hour and cover loosely with a piece of foil if it is getting too brown.
- Remove the loaf from oven and place on a wire rack. Let it cool in the pan completely (2-3 hours).
- Whisk the powdered sugar, lemon juice, and lemon zest together until completely smooth.
- Drizzle the glaze on to the loaf in the pan after it has cooled. Remove from it from the pan by pulling on the parchment paper and serve.
Loved this so much
Awesome!