Moist and tender loaf cake with raspberries and white chocolate chips baked inside it. This is a simple recipe that makes a super buttery raspberry pound cake.
Melt your butter in a jug or bowl in the microwave.
1 cup unsalted butter
In a food processor, pour in the melted butter, sugar, vanilla extract, eggs and sour cream. Mix on high for 20 seconds.
1 cup unsalted butter, 1 ½ cups granulated sugar, 3 large eggs, ¼ cup sour cream, 1 teaspoon vanilla extract
Pour the wet ingredients into the dry ingredients. Use a rubber spatula to mix until just combined.
Toss the fresh raspberries with 1 tablespoon of flour in a medium bowl. This will help them not sink!
1 cup fresh raspberries, 1 tablespoon flour
Fold in your white chocolate chips and raspberries gently, so the raspberries don't break apart.
½ cup white chocolate chips
Pour the batter into your prepared loaf pan, and use an off-set spatula to make sure you have an even surface. Tap the pan on your counter to remove air bubbles. You can use a small offset spatula to cut a line down the loaf lengthwise to help create a crack in the loaf.
Bake for 80-90 minutes. Check on the cake to make sure it isn't browning too much, if it is, cover the top with foil. The cake is ready when you insert a toothpick and it comes out with just a few crumbs.
Melt over extra white chocolate and pour over the cooled loaf! You can also decorate it with fresh raspberries and white chocolate curls.
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Notes
My recipes have been developed and tested in cups and metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way.Butter: I use European style butter in my recipes. Salt: If you don't have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt. Please note, I am using Diamond Crystal Kosher Salt and not Morton Salt. Morton salt is far too salty for this! Sour Cream: you can swap out the sour cream for full-fat yogurt. Storage: the loaf cake lasts up to 4 days at room temperature, keep it well wrapped. Freezing: slice up your loaf and wrap in plastic wrap. Freeze for up to 2 months. To defrost, take it out of the freezer the night before and let it thaw in the fridge overnight. This recipe method is based on Alice Medrich's food processor pound cake.