White Chocolate—Raspberry Pound Cake

Ingredients

• • 2 cups plus 2 tablespoons Sugar
• • 3 cups All-purpose flour
• • 1 teaspoon Baking powder
• • 0 1/2 teaspoon Salt
• • 0 1/4 teaspoon Baking soda
• • 8 ounces White chocolate chips
• • 1 cup (2 sticks), softened Butter
• • 5 large, at room temperature Eggs
• • 2 teaspoons Vanilla extract
• • 1 cup, at room temperature Sour cream
• • 12 ounces (2 packages) Raspberries (for glaze)
• • 0 1/2 cup Sugar (for glaze)
• • 2 tablespoons Lemon juice, freshly squeezed
• • 1 tablespoon Lemon zest, grated
• • 1 teaspoon Cornstarch

Instructions

1. Preheat the oven to 350°F (175°C).
2. Grease and flour a 9-inch fluted tube pan.
3. Sprinkle 2 tablespoons sugar on the pan, tapping to spread it evenly.
4. Combine the flour, baking powder, salt, and baking soda in a medium bowl.
5. In a small microwave-safe bowl, heat 1/2 cup of white chocolate chips on DEFROST for about 2 minutes until soft; stir until smooth.
6. In a large bowl, using an electric mixer set on medium speed, beat the remaining sugar and butter until fluffy, about 4 minutes.
7. Add eggs one at a time, beating well after each addition.
8. Mix in the vanilla extract and melted white chocolate.
9. Gradually add the flour mixture and sour cream alternately into the batter, mixing just until blended.
10. Pour one-third of the batter into the prepared pan.
11. Sprinkle about half of the remaining white chocolate chips onto the batter layer.
12. Pour half of the remaining batter into the pan and layer with the remaining chocolate chips.
13. Add the remaining batter, smoothing the top.
14. Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
15. Cool the cake in the pan on a wire rack for 10 minutes before transferring it onto the wire rack to cool completely.
16. For the glaze, set aside 1/2 cup of fresh raspberries.
17. In a medium nonreactive saucepan, heat the rest of the raspberries, 1/2 cup water, sugar, lemon juice, and lemon zest over medium-high heat, stirring and mashing the raspberries with the back of a wooden spoon, until slightly thickened, about 3 minutes.
18. In a small bowl, dissolve the cornstarch in 2 tablespoons of water.
19. Add the cornstarch mixture to the raspberry mixture, increase heat to high, and bring it to a boil.
20. Boil until the glaze thickens and the cornstarch becomes translucent, about 3 minutes.
21. Strain the glaze through a fine mesh sieve to remove seeds and cool completely.
22. Decorate the cake with the glaze and the reserved raspberries.

Recipe from BakeBot • 11/1/2026