Yevva - Raspberry White Chocolate Cake Recipe With a Lemon Glaze

A Simple and Delicious White Chocolate Raspberry Loaf Cake with a lemon glaze and Fresh Raspberries

Food Aug 10, 2020

Raspberry White Chocolate Cake Recipe With a Lemon Glaze

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If someone asked me what I thought "Elite" would taste like, I would definitely say white chocolate and raspberries.

slices of raspberry and white chocolate loaf cake

This combination is a match made in taste bud heaven. The simple sweetness of white chocolate and the sharp freshness of raspberry, gives this loaf cake recipe a real kick!

The cake mix itself is a regular smegular basic cake sponge recipe, add in the raspberries, and white chocolate and boom you’re done. It’s sooo delicious!

I love making loaf cakes because they are easy, and there is no decorating involved. But this particular cake has a lemon glaze.raspberry and white chocolate loaf cake

I used only fresh raspberries for this, you can try frozen raspberries, but they often let the cake take a little longer to bake.

The raspberry and white chocolate combo is divine! There are white chocolate chunks and raspberries in the soft, tender cake.


11/2 Cups all-purpose flour

1 Cup granulated sugar

1 Teaspoon baking soda

1/2 Salt

3/4 Cup buttermilk

1/2 Cup vegetable oil

2 Large eggs

1 Teaspoon vanilla extract

1/4 Cup chopped white chocolate (good quality chocolate)

1 Cup raspberries (slice in halves) gently tossed in 11/2 tablespoons flour

ingredients for raspberry and white chocolate loaf cake

vanilla extract


1/2 Cup powdered sugar

1 Tablespoon fresh lemon juice

1-2 Tablespoon whole milk

Flour in a mixing bowl

batter in a mixing bowl

batter mixed with raspberries

batter in a cake pan


  1. Heat oven to 350 degrees. Butter and flour a 9x5x3-inch loaf pan.
  2. In a bowl whisk together the flour, sugar, baking powder and salt.
  3. In a separate bowl whisk together the buttermilk, eggs, oil and vanilla extract
  4. Slowly add the wet ingredients to the dry ingredients, mix well until combined. Gently fold in the white chocolate and raspberries. Pour batter into prepared loaf pan and level out with a spatula.
  5. Bake for 70 minutes or until a toothpick inserted into the centre comes out clean. If the cake isn’t done and the top is browning too much, cover the top with a piece of aluminium foil and finish baking until a toothpick comes out clean.
  6. Let the cake cool for 15 minutes and then remove from pan and place on a cooling rack.
  7. In a small bowl combine the powdered sugar, I tablespoon of milk and the lemon juice (add more milk) until the desired consistency is reached. Drizzle over the cake and allow the cake to cool before slicing.

    raspberry and white chocolate loaf cake on a pan

This cake is pure lush and very moist, you can have it anytime of the day, but it is also totally breakfast acceptable because we ought to start our day with fruits right?

Don't forget to share! Bon appetite :)