White Chocolate—Raspberry Pound Cake

Directions

Making the Cake:

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Preheat oven to 350F.

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Grease and flour a 9-inch fluted tube pan.

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Add 2 tablespoons sugar to the pan, tapping to spread sugar evenly.

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In a medium bowl, combine flour, baking powder, salt and baking soda.

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In a small microwave-safe bowl, heat 1/2 cup white chocolate chips on DEFROST until chips appear soft, about 2 minutes; stir until smooth.

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In a large bowl, using an electric mixer set on medium speed, beat remaining sugar and butter until fluffy, about 4 minutes.

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Add eggs, one at a time, beating well after each addition.

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Beat in vanilla and melted white chocolate. Alternately beat flour mixture and sour cream into batter just until blended.

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Pour one-third of batter into the prepared pan. Sprinkle about half of remaining chips onto batter.

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Pour half of the remaining batter into the pan; top with remaining chips.

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Pour remaining batter into the pan, smoothing top with a spoon.

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Bake until a toothpick inserted in cake comes out clean, 50–55 minutes.

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Transfer the pan to a wire rack; cool for 10 minutes.

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Turn cake onto the rack; cool completely.

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Making the Glaze:

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Set aside 1/2 cup raspberries.

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In a medium heavy nonreactive saucepan, heat remaining berries, 1/2 cup water, sugar, lemon juice and lemon zest over medium-high heat.

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Cook mixture, stirring and mashing raspberries with the back of a wooden spoon, until slightly thickened, about 3 minutes.

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In a small bowl, combine cornstarch and 2 tablespoons water; stir until cornstarch is dissolved.

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Add cornstarch mixture to raspberry mixture; increase heat to high and bring mixture to a boil.

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Boil mixture until thickened and cornstarch no longer appears cloudy, about 3 minutes; cool glaze completely.

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Garnishing the Cake:

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Strain glaze through a fine mesh sieve to remove most.

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