White Chocolate—Raspberry Pound Cake
  • For the Cake:
  • 2 cups plus 2 tablespoons sugar
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 8 ounces white chocolate chips
  • 1 cup (2 sticks) butter, softened
  • 5 large eggs, at room temperature
  • 2 teaspoons vanilla
  • 1 cup sour cream, at room temperature
  • For the Glaze:
  • 2 packages (6 ounces each) fresh raspberries
  • 1/2 cup sugar
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon grated lemon zest
  • 1 teaspoon cornstarch
  1. Making the Cake:
  2. Preheat oven to 350F.
  3. Grease and flour a 9-inch fluted tube pan.
  4. Add 2 tablespoons sugar to the pan, tapping to spread sugar evenly.
  5. In a medium bowl, combine flour, baking powder, salt and baking soda.
  6. 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.
  7. In a large bowl, using an electric mixer set on medium speed, beat remaining sugar and butter until fluffy, about 4 minutes.
  8. Add eggs, one at a time, beating well after each addition.
  9. Beat in vanilla and melted white chocolate. Alternately beat flour mixture and sour cream into batter just until blended.
  10. Pour one-third of batter into the prepared pan. Sprinkle about half of remaining chips onto batter.
  11. Pour half of the remaining batter into the pan; top with remaining chips.
  12. Pour remaining batter into the pan, smoothing top with a spoon.
  13. Bake until a toothpick inserted in cake comes out clean, 50–55 minutes.
  14. Transfer the pan to a wire rack; cool for 10 minutes.
  15. Turn cake onto the rack; cool completely.
  16. Making the Glaze:
  17. Set aside 1/2 cup raspberries.
  18. In a medium heavy nonreactive saucepan, heat remaining berries, 1/2 cup water, sugar, lemon juice and lemon zest over medium-high heat.
  19. Cook mixture, stirring and mashing raspberries with the back of a wooden spoon, until slightly thickened, about 3 minutes.
  20. In a small bowl, combine cornstarch and 2 tablespoons water; stir until cornstarch is dissolved.
  21. Add cornstarch mixture to raspberry mixture; increase heat to high and bring mixture to a boil.
  22. Boil mixture until thickened and cornstarch no longer appears cloudy, about 3 minutes; cool glaze completely.
  23. Garnishing the Cake:
  24. Strain glaze through a fine mesh sieve to remove most.
White Chocolate—Raspberry Pound Cake