Description
This White Chocolate Raspberry Loaf is a luscious, moist cake featuring a perfect balance of sweet white chocolate and tangy raspberries. The loaf boasts a tender crumb thanks to the yogurt and butter, while a simple glaze adds a delightful finishing touch. Ideal as a teatime treat or dessert, it’s an inviting bake that combines fresh fruit with creamy sweetness for a deliciously rewarding experience.
Ingredients
Scale
Wet Ingredients
- 125 g (8 tbsp/1 US stick) unsalted butter
- 3/4 cup caster sugar (superfine sugar)
- 1 cup plain yogurt, at room temperature (full fat preferred)
- 2 large eggs, at room temperature (~50-55g/2 oz each)
- 1 tsp vanilla extract
- 1 tsp lemon zest (optional)
Dry Ingredients
- 1 3/4 cup plain flour (all-purpose flour)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp cooking salt or kosher salt
- 2 tsp flour (for tossing raspberries)
Fruit and Chocolate
- 1 1/2 cups raspberries, fresh or frozen (not thawed)
- 1/2 cup white chocolate chips
- 6 – 8 raspberries (optional, for topping)
Glaze
- 1 cup icing sugar (powdered sugar), sifted
- 1/2 tsp vanilla extract
- 6 tsp milk (preferably full fat, low or 0% fat OK)
- Pinch of salt
Instructions
- Preheat Oven: Set your oven to 190°C/375°F (170°C fan-forced). Grease and line a 22 x 12 x 7 cm (8.7 x 4.7 x 2.75 inches) loaf pan with baking paper to prevent sticking.
- Prepare Raspberries: Toss the raspberries with 2 teaspoons of flour to prevent them from sinking in the batter. If using frozen raspberries, place them immediately into the freezer to keep them from thawing before baking.
- Mix Wet Ingredients: Melt the butter in a heatproof bowl using a microwave and let it cool slightly. Whisk together the cooled butter and caster sugar until combined. Add yogurt, eggs, vanilla extract, and lemon zest, then whisk again until the mixture is smooth and homogeneous.
- Incorporate Dry Ingredients: Sprinkle the flour, baking powder, baking soda, and salt evenly over the wet mixture. Gently fold the dry ingredients into the wet using a rubber spatula. Mix just until flour is incorporated; the batter should remain slightly lumpy to avoid developing a tough texture.
- Add Raspberries and White Chocolate: Quickly fold in the white chocolate chips and the floured raspberries, being careful not to squish fresh berries. The batter will be thick, so mix just enough to distribute the raspberries evenly.
- Fill Pan and Add Topping: Scrape the thick batter into the prepared loaf pan and level the top roughly with a spatula. Press extra raspberries on top if desired for decoration.
- Bake: Bake the loaf in the preheated oven for 40 minutes. Then loosely cover with foil and continue baking. For fresh raspberries, bake an additional 35 minutes; for frozen, bake 40 more minutes. Use a skewer inserted in the center to check doneness—it should come out clean or with a few moist crumbs but no raw batter.
- Cool: Let the loaf cool in the pan for 5 minutes before transferring it to a wire rack to cool completely.
- Prepare Glaze: Combine icing sugar, vanilla extract, milk, and a pinch of salt in a bowl. Whisk until smooth and pourable.
- Glaze the Loaf: Place the cooled loaf on a wire rack set over a tray or plate to catch drips. Drizzle the glaze evenly over the top of the loaf. Use a spatula to scrape and reapply glaze from the tray if desired.
- Serve: Allow the glaze to set for about 20 minutes to form a slight crust before slicing the loaf into thick pieces and serving.
Notes
- Unsalted butter is preferred for better control of saltiness in the loaf.
- Using caster sugar ensures the sugar dissolves fully for an even texture.
- Full-fat yogurt adds moisture and richness, but other types will work too.
- Baking soda helps with leavening, especially reacting with the acidic yogurt.
- Do not thaw frozen raspberries before adding; keeping them cold helps preserve their shape in the batter.
- Tossing raspberries in flour prevents them from sinking to the bottom.
- Don’t overmix the batter after adding flour to avoid a dense and tough loaf.
- Covering the loaf with foil mid-way prevents excessive browning while ensuring it cooks through.
- Allow glaze to set fully before slicing to avoid sticky slices.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: white chocolate raspberry loaf, raspberry cake, white chocolate cake, loaf cake, baking recipe, fruity loaf, dessert loaf, easy baking recipe
