Raspberry White Chocolate Pound Cake
Author: 
 
Ingredients
  • 1 cup granulated sugar
  • ½ cup butter- room temperature
  • 3 eggs
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1-1/2 cups all-purpose flour
  • ¼ tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • ½ cup sour cream
  • 1 cup fresh raspberries
  • ¾ cup white chocolate chips
Instructions
  1. Preheat oven to 325 degrees.
  2. Spray large loaf pan with Bakers Joy (I highly recommend this product for all cakes)
  3. In mixer- cream together your sugar & butter. Beat until fluffy.
  4. Add eggs - one at a time & beating in-between each addition
  5. Scrape bowl down. Add lemon juice & vanilla
  6. Add in flour, baking powder, baking soda & salt.
  7. Top with sour cream & then beat to combine - do not over mix.
  8. Gently fold in raspberries & white chocolate chips by hand with large spatula
  9. Pour into prepared pan. Bake 60- 80 minutes or until toothpick test is clean.
  10. Cool on wire rack at least 10 minutes before removing from pan & then continue to cool on wire rack until room temperature before cutting.
Recipe by The 36th AVENUE at https://www.the36thavenue.com/raspberry-white-chocolate-pound-cake/