White Chocolate and Raspberry Loaf Cake with Lemon Glaze
This White Chocolate and Raspberry Loaf Cake with Lemon Glaze is rich, dense, and extra moist. The perfect treat for breakfast or dessert.
Servings: 1 loaf
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.
Notes
Whole Milk: In a pinch, swap for other dairy milks or coconut milk (recipe has not been tested with other non dairy milks).
Vanilla Bean Paste: Swap for vanilla extract.
Frozen Raspberries: Fresh raspberries would effect the water content, temperature of the batter, and bake time so I do not recommend using them.
Mini White Chocolate Chips: Swap for regular size white chocolate chips or chopped white chocolate.
Storage: Store in the refrigerator for up to 1 week.
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.