White Chocolate Raspberry Loaf Cake

Name: White Chocolate Raspberry Loaf Cake
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 10
Ingredients: 125 g unsalted butter; 0.75 cup caster sugar; 1 cup plain yogurt; 2 large eggs; 1 tsp vanilla extract; 1 tsp lemon zest; 1.75 cup plain flour; 2 tsp baking powder; 0.5 tsp baking soda; 0.25 tsp kosher salt; 1.5 cup raspberries; 2 tsp all-purpose flour; 0.5 cup white chocolate chips; 1 cup icing sugar; 6 tsp milk; 1 pinch salt

A moist and tender yogurt-based loaf cake bursting with tart raspberries and sweet white chocolate. Finished with a simple milky glaze, it's the perfect treat for afternoon tea or a weekend brunch.

Servings10 Portions

Prep Time20 Mins

Cook Time75 Mins

Difficulty

Easy

Ingredients

unsalted butter
125 g
caster sugar
0.8 cup
plain yogurt
1 cup
large eggs
2
vanilla extract
1 tsp
lemon zest
1 tsp
plain flour
1.8 cup
baking powder
2 tsp
baking soda
0.5 tsp
kosher salt
0.3 tsp
raspberries
1.5 cup
all-purpose flour
2 tsp
white chocolate chips
0.5 cup
icing sugar
1 cup
milk
6 tsp
salt
1 pinch

Step-by-Step Instructions

Preheat your oven to 190°C (375°F), or 170°C for a fan-forced oven. Grease and line a 22 x 12 cm (8.7 x 4.7 inch) loaf pan with parchment paper, leaving some overhang for easy removal.

In a small bowl, toss the raspberries with 2 teaspoons of flour until lightly coated. This prevents them from sinking to the bottom. If using frozen berries, keep them in the freezer until the moment you need them.

Melt the butter in a heatproof bowl in the microwave. Let it cool for a minute, then whisk in the caster sugar until well combined.

Add the yogurt, eggs, vanilla extract, and lemon zest to the butter mixture. Whisk until the wet ingredients are smooth.

Sprinkle the flour, baking powder, baking soda, and salt over the surface of the wet ingredients. Using a rubber spatula, fold the dry ingredients in gently. Stop as soon as the flour is just incorporated; a few small lumps are fine, but overmixing will result in a tough cake.