Raspberry White Chocolate Pound Cake
Raspberry White Chocolate Pound Cake is a delicious & easy pound cake recipe packed full of plump raspberries. Perfect for any holiday, celebration or event.
Servings 12 servings
Calories 291kcal
Ingredients
- 1 cup granulated sugar
- ½ cup butter room temperature
- 3 eggs
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- ¼ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ½ cup sour cream
- 1 cup raspberries fresh
- ¾ cup white chocolate chips
Instructions
- Preheat the oven to 325 degrees.
- Spray a large loaf pan with Bakers Joy (I highly recommend this product for all cakes) or you can grease and flour the pan.
- Cream the sugar and butter in a large mixing bowl. Beat until fluffy.
- Add the eggs – one at a time = beating between each addition.
- Scrape down the bowl. Add the lemon juice and vanilla.
- Add the flour, baking powder, baking soda, and salt.
- Beat in the sour cream – do not over mix.
- Gently fold in the raspberries and white chocolate chips by hand with a large spatula.
- Pour into the prepared pan. Bake for 60- 80 minutes or until toothpick test is clean.
- Cool on a wire rack for at least 10 minutes before removing from the pan and then continue to cool on the wire rack until it reached room temperature before cutting.
Nutrition
Serving: 1serving | Calories: 291kcal | Carbohydrates: 37g | Protein: 4g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 69mg | Sodium: 219mg | Potassium: 97mg | Fiber: 1g | Sugar: 24g | Vitamin C: 4mg | Calcium: 48mg | Iron: 1mg | Net Carbohydrates: 36g