Freshly baked cake is a delight to the senses, whether it’s during the heart of winter or a scorching summer day. Drawing inspiration from Instagram and using some of my favorite ingredients, I developed a real winner: a raspberry white chocolate pound cake that’s simply divine. This raspberry white chocolate pound cake is decadent, with the perfectly tart flavor, and is a fantastic way to jump into the blossoming spring season. The beauty of this recipe is how customizable it is. Don’t have raspberries on hand? Try strawberries, blueberries, or even just chocolate! The possibilities are endless.

Prep time: 15 minutes Bake time: 90 minutes Total: 105 minutes

Ingredients:

160g all-purpose flour

¾ teaspoon kosher salt

226g unsalted butter at room temperature

300g granulated sugar

3 eggs

1 teaspoon vanilla extract

60 mL yogurt at room temperature

85g white chocolate chips

140g raspberries

Instructions:

1. Preheat your oven to 350F/175C. Grease and line a 9x5 inch loaf pan.

2. Toss raspberries in one tablespoon of flour. This will help them not sink!

3. Whisk together your flour and salt in a small bowl.

4. With an electric mixer or by hand, beat the butter until smooth, about one minute.

5. Pour in your sugar and cream the butter and sugar together, whisking until it becomes light and airy.

6. Add in your vanilla extract and continue whisking.

7. Add the eggs one at a time, beating well and scraping the bowl after each addition.

8. Add in one third of the flour mixture, and using a rubber spatula, fold the flour in. Then, add half of the yogurt. Repeat with another third of the dry ingredients and the other half of the yogurt. Mix in the last third of the dry ingredients.

9. Fold in your white chocolate chips and raspberries gently so the raspberries don’t break apart.

10. Pour the batter into your prepared loaf pan, making sure the surface is even.

11. Bake for 80–90 minutes. The cake is ready when you insert a toothpick and it comes out with just a few crumbs.

12. Melt extra white chocolate and drizzle over the cooled loaf! You can also decorate it with fresh raspberries and more melted white chocolate.