White Chocolate Raspberry Loaf Cake

Ingredients

Dry Ingredients:

All-purpose flour 2 cups (250g)

Baking powder 2 tsp (8g)

Salt a pinch

Wet Ingredients:

Unsalted butter ½ cup, melted and slightly cooled (115g)

White sugar ¾ cup (150g)

Eggs 2 large

Vanilla extract 1 tbsp

Milk ½ cup (120ml)

Add-ins:

White chocolate chips 1 cup (170g)

Fresh or frozen raspberries 1 cup (120g) coated lightly in 1 tbsp flour

Optional: extra white chocolate for drizzle

Melt the butter and whisk it with the sugar until smooth.

Add the eggs and vanilla, mixing until creamy.

Stir in the milk.

Combine the flour, baking powder, and salt in a separate bowl, then fold it gently into the wet mixture to form a thick batter.

Fold in the white chocolate chips.

Toss raspberries in flour to prevent sinking, then fold them in very gently.

Pour the batter into a greased and lined loaf pan (8x4 or 9x5).

Bake at 170°C for 45–55 minutes, until a skewer comes out clean.

Cool completely before slicing.

Drizzle melted white chocolate on top if desired.