This White Chocolate Lemon Raspberry pound cake is like a bite of spring in your mouth. The sweet raspberries cuts the tartness of the lemon and the white chocolate balances it all out. This is definitely a must ty.
White Chocolate Lemon Raspberry Pound Cake
- 2 sticks butter at room temperature (plus more for the pan)
- 1-3/4 cups flour plus more for the pan
- 6 oz raspberries
- 2 tsp raspberry jam seedless
- 8 oz white chocolate (use 2 good quality 4 oz bars)
- 2 lemons juiced and zested
- 1-1/2 cup sugar plus 2 tbsp
- 1/4 cup heavy cream plus 4-6 tbsp
- 1 tsp vanilla extract
- 4 drops red food coloring
- 1/4 cup confectioners sugar
- crushed freeze dried raspberries optional
- Make the pound cake: Preheat the oven to 350˚. Using spray oil or butter, grease the bottom and sides of a 9-by-5-inch loaf pan, then line with parchment paper in two overlapping strips, leaving an overhang. Grease the parchment paper and lightly dust with flour, tapping out the excess. 2. Combine the raspberry jam, fresh raspberries, 2 tablespoons cane sugar and 1/4 cup water in a medium saucepan over medium heat. Cook, stirring and smashing the berries with a wooden spoon, until thickened, 10 to 15 minutes. Remove from the heat and strain through a fine-mesh sieve into a medium bowl, pressing with a rubber spatula. Let cool. 3. Finely chop 6 oz of white chocolate. 4. Whisk the eggs, egg yolk, 1/4 cup heavy cream, and 1 teaspoon vanilla in a medium bowl until slightly foamy; set aside. Beat the butter and remaining 1 cup cane sugar in a large bowl with a mixer on medium speed until well combined, 1 to 2 minutes. Scrape down the bowl and increase the mixer speed to medium high. Beat until pale and fluffy, 6 to 7 more minutes. Reduce the mixer speed to low and beat in the flour until just combined. Gradually add the egg mixture and beat until combined. Scrape down the bowl, increase the speed to medium and beat until smooth and fluffy, 15 to 30 seconds. 5. Scoop 1 cup batter into the bowl with the raspberry sauce and stir in the red food coloring. Add white chocolate and the zest of one lemon (about 1 tbsp) to the remaining batter. 6. Begin layering the batter in the loaf pan. Start with the white chocolate lemon batter, but some about 1 cup of batter on the bottom of the pan, and smooth it out. Top with some of the raspberry batter. Use a knife to swirl the batter together. Repeat and swirl the batters together again until you are out of batter.7. Bake on 350 for 30 minutes, and turn oven down to 325 to continue baking. Cake is done when the top springs back when gently pressed and a toothpick inserted into the center comes out clean, about 1 hour 10 minutes to 1 hour 20 minutes. Remove the cake from the oven, transfer to a rack and let cool 10 minutes in the pan. 8. While the cake is in the oven, make the lemon syrup. Combine the juice of 2 lemons (about 1/2 cup) and the remaining 1/2 cup sugar in a small saucepan. Bring to a simmer over medium heat, stirring to dissolve the sugar; cook until slightly reduced, 3 to 5 minutes. Let cool. 9. Using a toothpick poke 12 holes in the top of the cake, then brush with half the lemon syrup. Let soak 5 minutes, then lift the cake from the pan and remove the parchment. Transfer to a rack. Poke a few holes in the sides of the cake, then brush all over with the remaining lemon syrup. Let cool completely. 10. Make the glaze: Melt the remaining 2 oz of white chocolate. Combine the confectioners' sugar, 4 tablespoons heavy cream and melted white chocolate. Whisk until smooth. Add 1 tbsp lemon zest and 1 tbsp of lemon syrup. Thin with additional heavy cream, if needed. Carefully pour glaze over the cake.