White Chocolate Raspberry Loaf

By RecipeTin Eats · 60 min

Ingredients

Instructions

1. Preheat the oven to 190°C/375°F (170°C fan). Grease and line a 22 x 12 x 7 cm (8.7 x 4.7 x 2.75 in) loaf pan.
2. Toss the raspberries with the 2 tsp flour. If using frozen, keep them in the freezer until needed.
3. Melt the butter in a microwave-safe bowl, cool for a minute, then whisk in the sugar. Add the yogurt, eggs, vanilla and lemon zest and whisk until combined.
4. Sprinkle the flour, baking powder, baking soda and salt over the wet mixture and fold in with a spatula, stopping as soon as no dry flour shows. A few lumps are fine.
5. Working quickly, fold in the white chocolate and the floured raspberries, including any flour left in the bowl, mixing only briefly. The batter will be thick.
6. Scrape the batter into the pan, level it roughly, and press in the extra raspberries if using.
7. Bake for 40 minutes, then cover loosely with foil and bake a further 35 minutes for fresh raspberries or 40 minutes for frozen, until a skewer inserted in the centre comes out without raw batter.
8. Cool for 5 minutes in the pan, then move to a rack and cool completely before glazing.
9. Whisk the icing sugar, vanilla, milk and pinch of salt until smooth. Drizzle over the cake, catch the drips on a tray, and drizzle again. Let the glaze set for 20 minutes before slicing.

Summarized from RecipeTin Eats's video. Watch it for the details.

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