Raspberry Loaf Cake
A soft and buttery loaf cake studded with juicy raspberries, perfect for an afternoon tea or a sweet treat any time of day.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 240 g all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 175 g unsalted butter, softened to room temperature
- 200 g granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 240 g milk, dairy or non-dairy
- 170 g raspberries, fresh or frozen
- 200 g white chocolate, roughly chopped
- 1 tablespoon oil
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare a 9×5-inch loaf pan by greasing and flouring it or lining it with parchment paper.
- Mix the dry ingredients: whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Cream the softened butter and granulated sugar together in a large bowl until light and fluffy.
- Add the eggs, one at a time, mixing well between each addition, then stir in the vanilla extract.
- Incorporate the dry ingredients gradually, alternating with the milk until just combined.
- Fold in the raspberries gently using a spatula.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, checking doneness with a toothpick.
- Cool the loaf in the pan for 10 minutes before transferring to a wire rack.
- Melt the white chocolate with oil in a microwave-safe bowl, stirring until smooth.
- Drizzle the melted chocolate over the cooled cake and serve.
Notes
Serve with a dusting of powdered sugar, fresh raspberries, and a dollop of whipped cream or vanilla ice cream.
Nutrition
- Serving Size: 1 slice
- Calories: 275
- Sugar: 20g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg
Keywords: raspberry, loaf cake, dessert, baking, sweet treat