White Chocolate Raspberry Loaf Cake

1 hr 15 minMakes one 9×5 loaf

A tender butter cake studded with fresh raspberries and white chocolate, with bright lemon zest.

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prepPreheat oven to 350°F / 180°C
prepGrease a 9×5-inch loaf pan
210 g all-purpose flour	Whisk flour, baking powder & salt			Alternate dry mix & buttermilk, starting & ending with flour	Fold in raspberries & white chocolate	Scrape into pan, smooth top	Bake 350°F / 180°C, 45–60 min until skewer comes out clean	Cool completely at room temperature
1 1/2 teaspoons baking powder
1/4 teaspoon salt
113 g unsalted butter, softened to room temperature	Cream butter & sugar 3–4 min until fluffy	Beat in eggs one at a time	Beat in vanilla & lemon zest
150 g granulated sugar
2 large eggs
1 teaspoon vanilla extract
zest from 1 small lemon (optional)
120 ml buttermilk or sour cream
1 1/4 cups fresh raspberries (do not thaw if frozen)
130 g white chocolate chips or chunks

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