Raspberry and White Chocolate Loaf Cake

Whisk the flour and salt in a medium bowl and set aside. Preheat oven to 350 degrees.

Chop up the raspberries and toss in flour to stop them from sinking in the pound cake.

Cream the butter until smooth, then add the sugar and beat until light and fluffy.

Add the eggs one at a time, beating well after each addition. 

Alternate the dry ingredients with the yogurt, then fold in the white chocolate chips and raspberries.

Pour the batter into a greased and lined 4.5x8.5 pan and bake for 80-90 minutes. 

Once completely cool, decorate the loaf with melted white chocolate and fresh raspberries!

Swipe up for the recipe! 

Swipe up for the recipe!