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
Ingredients
- 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.