White Chocolate Raspberry Loaf Cake
White Chocolate Raspberry Loaf Cake
Ingredients
- 3 eggs, room temperature
- 1/2 cup butter, melted and cooled
- 1 cup Greek yogurt
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 lemon, zest of one large
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 cup raspberries, fresh
- 3/4 cup white chocolate chips
- as needed buttercream frosting, for serving
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a 9x5 inch loaf tin with parchment paper, leaving an overhang on the longer sides to easily lift the cake out later.
⏱️ 5 min•🌡️ 350
- 2
In a large mixing bowl, combine the room temperature eggs, melted and cooled butter, Greek yogurt, granulated sugar, vanilla extract, and the zest of one large lemon. Whisk these wet ingredients together until they are well combined and smooth.
⏱️ 5 min
- 3
Add the all-purpose flour and baking powder to the wet mixture. Gently fold the dry ingredients into the wet ingredients using a spatula or wooden spoon, mixing just until a uniform batter-like consistency has formed. Be careful not to overmix.
⏱️ 3 min
- 4
Gently fold in the fresh raspberries and white chocolate chips into the batter using a spatula. Distribute them evenly throughout the batter.
⏱️ 2 min
- 5
Pour the prepared batter into the parchment-lined 9x5 inch loaf tin. Spread the top evenly with your spatula.
⏱️ 1 min
- 6
Bake the loaf cake in the preheated oven for approximately 60 minutes. After about 30 minutes of baking, loosely place a piece of aluminum foil over the top of the loaf to prevent the top from browning too much or burning.
⏱️ 60 min•🌡️ 350
- 7
The cake is done when a wooden skewer or toothpick inserted into its center comes out clean. Remove the cake from the oven and let it cool in the tin for 10-15 minutes.
⏱️ 15 min
- 8
Carefully lift the cake out of the tin using the parchment paper overhang and transfer it to a wire rack to cool completely. This can take about 45-60 minutes.
⏱️ 60 min
- 9
Once the cake has cooled completely, top it with buttercream frosting, slice, and serve.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
White Chocolate Raspberry Loaf Cake
- 3 eggs, room temperature
- 1/2 cup butter, melted and cooled
- 1 cup Greek yogurt
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 lemon, zest of one large
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 cup raspberries, fresh
- 3/4 cup white chocolate chips
- as needed buttercream frosting, for serving
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a 9x5 inch loaf tin with parchment paper, leaving an overhang on the longer sides to easily lift the cake out later.
⏱️ 5 min•🌡️ 350 - 2
In a large mixing bowl, combine the room temperature eggs, melted and cooled butter, Greek yogurt, granulated sugar, vanilla extract, and the zest of one large lemon. Whisk these wet ingredients together until they are well combined and smooth.
⏱️ 5 min - 3
Add the all-purpose flour and baking powder to the wet mixture. Gently fold the dry ingredients into the wet ingredients using a spatula or wooden spoon, mixing just until a uniform batter-like consistency has formed. Be careful not to overmix.
⏱️ 3 min - 4
Gently fold in the fresh raspberries and white chocolate chips into the batter using a spatula. Distribute them evenly throughout the batter.
⏱️ 2 min - 5
Pour the prepared batter into the parchment-lined 9x5 inch loaf tin. Spread the top evenly with your spatula.
⏱️ 1 min - 6
Bake the loaf cake in the preheated oven for approximately 60 minutes. After about 30 minutes of baking, loosely place a piece of aluminum foil over the top of the loaf to prevent the top from browning too much or burning.
⏱️ 60 min•🌡️ 350 - 7
The cake is done when a wooden skewer or toothpick inserted into its center comes out clean. Remove the cake from the oven and let it cool in the tin for 10-15 minutes.
⏱️ 15 min - 8
Carefully lift the cake out of the tin using the parchment paper overhang and transfer it to a wire rack to cool completely. This can take about 45-60 minutes.
⏱️ 60 min - 9
Once the cake has cooled completely, top it with buttercream frosting, slice, and serve.
⏱️ 4 min