Raspberry White Chocolate Pound Cake

During the week I try to have my coffee & a breakfast that is healthy. But on the weekends I really enjoy splurging & having a sweet little goodie like this Raspberry White Chocolate Pound Cake with my coffee while the hubs & I sit & talk about what we will be doing for the day & our overall plans. It’s our special time to connect before the kids get up & the business of the day happens.

So to keep things special I like to make a new recipe as often as I can – not the same old thing all the time. I had already made this breakfast cake for the kids. But the hubs was so sad that he didn’t really get any- I made some more.

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Raspberry Pound Cake

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Just look at those plump little raspberries in there. This Raspberry White Chocolate Pound Cake is my favorite recipe to make once our raspberry bush is loaded full of those ruby red gems. The whole family gets really excited when they ripen because they know there will be a whole lot of this pound cake in their future.

Here are some commonly asked questions

Can I use frozen raspberries in this recipe?

I suppose you could, but I would closely watch the moisture when doing so. Frozen ones tend to be soggier & might change how your pound cake bakes. You may need to increase the baking time if you choose to do this.

Can I add lemon to this recipe?

Absolutely! The only reason we don’t is that we have citrus allergies in our family. But you can increase the lemon juice in this pound cake batter before baking. You could also make a lemon glaze by whisking together 1 cup confectioners sugar, 2 tbsp milk & 2 tsp lemon juice pour the mixture over the top of this cake.

Perfect for these fresh raspberries. Mmmmmm!

HOW DO YOU MAKE Raspberry White Chocolate Pound Cake?

1. Preheat oven to 325 degrees.
2. Spray large loaf pan with Bakers Joy (I highly recommend this product for all cakes)
3. In mixer- cream together your sugar & butter. Beat until fluffy.
4. Add eggs – one at a time & beating in-between each addition.
5. Scrape bowl down. Add lemon juice & vanilla.
6. Add in flour, baking powder, baking soda & salt.
7. Top with sour cream & then beat to combine – do not over mix.
8. Gently fold in raspberries & white chocolate chips by hand with large spatula.
9. Pour into prepared pan.
10. Bake 60- 80 minutes or until toothpick test is clean.
11. Cool on wire rack at least 10 minutes before removing from pan & then continue to cool on wire rack until room temperature before cutting.

Raspberry White Chocolate Pound Cake

To make this recipe you will need…

• granulated sugar
• butter- room temperature
• eggs
• lemon juice
• vanilla extract
• all-purpose flour
• baking powder
• baking soda
• salt
• sour cream
• fresh raspberries
• white chocolate chips

This really is so delicious with morning coffee or as a dessert.

More Pound Cake Recipes

If you love pound cake as we do – you don’t want to miss these other flavors here!

• Lemon Pound Cake
• Instant Pot Almond Pound Cake
• Blueberry Swirl Pound Cake
• Pumpkin Pound Cake

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“Raspberry White Chocolate Pound Cake is a delicious & easy pound cake recipe packed full of plump raspberries. Perfect for any holiday, celebration or event.”

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Raspberry White Chocolate Pound Cake

Course Dessert

Servings: 12

Raspberry White Chocolate Pound Cake is a delicious & easy pound cake recipe packed full of plump raspberries. Perfect for any holiday, celebration or event.

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Prep Time 12 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 1 hour hr 32 minutes mins

Ingredients

  

1x2x3x

• 1 cup granulated sugar
• ½ cup butter room temperature
• 3 eggs
• 2 tbsp lemon juice
• 1 tsp vanilla extract
• 1-1/2 cups all-purpose flour
• ¼ tsp baking powder
• ¼ tsp baking soda
• ½ tsp salt
• ½ cup sour cream
• 1 cup fresh raspberries
• ¾ cup white chocolate chips

Instructions

• Preheat oven to 325 degrees.
• Spray large loaf pan with Bakers Joy (I highly recommend this product for all cakes)
• In mixer- cream together your sugar & butter. Beat until fluffy.
• Add eggs – one at a time & beating in-between each addition
• Scrape bowl down. Add lemon juice & vanilla
• Add in flour, baking powder, baking soda & salt.
• Top with sour cream & then beat to combine – do not over mix.
• Gently fold in raspberries & white chocolate chips by hand with large spatula
• Pour into prepared pan. Bake 60- 80 minutes or until toothpick test is clean.
• Cool on wire rack at least 10 minutes before removing from pan & then continue to cool on wire rack until room temperature before cutting.

Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

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