Description

This White Chocolate Raspberry Loaf is a moist and flavorful cake perfect for teatime or dessert. Featuring fresh raspberries and sweet white chocolate chips, the loaf is tenderened with yogurt and enriched with butter, delivering a luscious texture and a perfect balance of sweet and tart flavors. A simple vanilla glaze with a hint of salt finishes it off beautifully.

Ingredients

Scale

For the Loaf:

125 g (8 tbsp) unsalted butter (1 US stick), softened
3/4 cup caster sugar (superfine sugar)
1 cup plain yogurt, at room temperature (full fat recommended)
2 large eggs, at room temperature (~50-55g/2 oz each)
1 tsp vanilla extract
1 tsp lemon zest (optional)
1 3/4 cups plain flour (all-purpose flour)
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp kosher salt
1 1/2 cups raspberries (fresh or frozen, but if frozen do not thaw)
2 tsp plain flour (to coat raspberries and prevent sinking)
1/2 cup white chocolate chips

For Decoration:

6 – 8 raspberries (optional)

For the Glaze:

1 cup icing sugar (powdered sugar), sifted
1/2 tsp vanilla extract
6 tsp milk (preferably full fat, low or 0% fat also works)
Pinch of salt

Cook Mode Prevent your screen from going dark

Instructions

Prepare the batter: Preheat your oven to 175°C (350°F) and grease or line a loaf pan. In a mixing bowl, cream together the softened unsalted butter and caster sugar until light and fluffy. Add in the plain yogurt, eggs one at a time, and vanilla extract, mixing well after each addition. Stir in the lemon zest for a subtle citrus note.
Mix dry ingredients and combine: In a separate bowl, sift together the plain flour, baking powder, baking soda, and kosher salt. Toss the raspberries gently with 2 teaspoons of plain flour to prevent them from sinking later. Fold the dry ingredients into the wet mixture gently and evenly. Carefully fold in the flour-coated raspberries and white chocolate chips, ensuring not to overmix to keep the batter light.
Bake the loaf: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Optionally, press 6 to 8 raspberries on top for decoration. Bake in the preheated oven for about 70-75 minutes, or until a skewer inserted into the center comes out clean. Allow the loaf to cool in the pan for 10 minutes before transferring it to a cooling rack.
Prepare the glaze: While the loaf is cooling, whisk together the sifted icing sugar, vanilla extract, milk, and a pinch of salt until smooth and slightly runny. Adjust milk quantity as needed for desired consistency.
Glaze and serve: Drizzle the vanilla glaze over the cooled loaf. Allow the glaze to set for a few minutes before slicing and serving. Enjoy your moist and flavorful White Chocolate Raspberry Loaf with tea or coffee!

Notes

Use room temperature butter, eggs, and yogurt to help the ingredients combine smoothly and create a tender crumb.
If using frozen raspberries, add them directly to the batter without thawing to prevent excess moisture from affecting the loaf.
Coating raspberries in flour helps stop them from sinking to the bottom during baking.
Castor sugar can be replaced with superfine sugar, which dissolves better for a finer texture.
You can substitute plain yogurt with Greek yogurt for a denser texture.
The glaze can be adjusted by adding more milk for a thinner consistency or more icing sugar for a thicker one.
Store leftover loaf in an airtight container at room temperature for 2-3 days or refrigerate for up to 5 days.