White Chocolate Raspberry Pound Cake – Easiest Recipe Ever:- When you want to indulge in the wonderful combination of sour raspberries and creamy white chocolate, the White Chocolate Raspberry Pound Cake is the ideal way to do so. Indulging in this exquisite combo is best accomplished through the consumption of this delectable cake.
White Chocolate Raspberry Pound Cake – Easiest Recipe Ever
Individuals who are searching for a sweet treat on any day of the week, as well as those who are looking to celebrate a special event, will find this delectable and tasty pound cake to be the ideal choice. It is guaranteed to leave an impression that will last a lifetime.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup sour cream
- 1 cup white chocolate chips
- 1 cup fresh raspberries (or frozen, thawed and drained)
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Instructions
Preheat your oven to 325 degrees Fahrenheit (160 degrees Celsius). A 9×5-inch loaf pan should be greased and floured. Butter that has been softened and sugar should be creamed together in a large mixing bowl until the mixture is frothy and light. After beating in the eggs one at a time, add the vanilla essence and be sure to thoroughly combine the ingredients after each addition.
The flour, baking powder, and salt should be mixed together in a separate basin using a sifter. The dry ingredients should be added to the butter mixture in stages, alternating with the sour cream, and the mixture should be mixed until it is almost completely blended. Carefully incorporate the white chocolate chips and raspberries into the mixture, taking care not to over mix the ingredients.
With a spatula, smooth the top of the batter after it has been poured into the loaf pan that has been prepared. Bake for sixty to seventy minutes, or until a toothpick should come out clean when put into the centre of the cake.
The pound cake should be allowed to cool for ten minutes in the pan before being transferred to a wire rack to finish cooling entirely. Cut into slices and serve, with the addition of more raspberries and a drizzle of white chocolate as a garnish, respectively.
Nutrition
- Calories: 380
- Total Fat: 21 g
- Saturated Fat: 12g
- Trans Fat: 0 g
- Cholesterol: 105 mg
- Sodium: 130 mg
- Total Carbohydrates: 43 g
- Dietary Fiber: 1g
- Sugars: 26 g
- Protein: 5 g
Tips
Make sure that both your butter and your eggs are at room temperature before you begin the process of making a smooth batter. This will allow you to obtain the greatest potential results. During the process of mixing the white chocolate chips and raspberries into the mixture, it is essential to take caution so as to avoid crushing the raspberries or causing the chocolate to melt.
If you are using frozen raspberries, you need to make sure that they are thoroughly thawed and drained before using them. By doing so, the batter will be prevented from getting excessively heavy. In order to give an additional degree of luxury to the dish, after the pound cake has cooled down, a drizzle of melted white chocolate can be drizzled over it.
FAQ
Q.1) Can I use frozen raspberries instead of fresh?
There is absolutely no difficulty involved in making use of raspberries that have been frozen over. Before adding them to the batter, you need to make sure that they have been completely thawed and that they have been drained in the appropriate manner. Only then should you add them.
Q.2) Can I use milk chocolate or dark chocolate instead of white chocolate?
Although the sourness of the raspberries is well complemented by the sweetness of white chocolate, you are free to experiment with milk chocolate or dark chocolate if you so like. Bear in mind, however, that the flavour profile of the pound cake will be altered as a result of this.
Q.3) How should I store the pound cake?
When the pound cake has cooled, place it in an airtight container and store it at room temperature for up to three days. If you want the cake to last longer, refrigerate it. In order to achieve the finest possible flavour and consistency, it is essential to bring it to room temperature before serving.
