Pammy's Kitchen

Yields: 1 loaf (about 10 slices)
Prep time: 20 minutes
Bake time: 55 to 65 minutes

Ingredients

For the loaf
• 113g unsalted butter, softened
• 150g granulated sugar
• Zest of 1 lemon
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 210g all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp salt
• 120g sour cream, room temperature
• 120g good white chocolate, chopped
• 142g raspberries, fresh or frozen
• 8g (1 tbsp) all-purpose flour, for tossing

For the lemon glaze
• 120g powdered sugar
• 15 to 20g fresh lemon juice, added gradually

Directions
1. Prep. Preheat the oven to 175°C (350°F). Line a 9×5 inch loaf pan with parchment, leaving an overhang on the long sides. Have your butter, eggs, and sour cream at room temperature so the batter comes together smoothly.
2. Toss the add-ins. In a small bowl, toss the chopped white chocolate and raspberries with the 8g flour until lightly coated. This thin flour layer keeps them suspended in the batter instead of sinking. If using frozen raspberries, keep them frozen right up until this step.
3. Whisk the dry. In a separate bowl, whisk together the 210g flour, baking powder, and salt.
4. Cream. Beat the butter, granulated sugar, and lemon zest together until pale and fluffy, about 3 to 4 minutes. Rubbing the zest into the sugar releases its oils and brightens the whole cake.
5. Add eggs and vanilla. Beat in the eggs one at a time, then the vanilla, scraping down the bowl between additions.
6. Combine. Add the dry mixture in three additions, alternating with the sour cream, beginning and ending with the dry. Mix just until no streaks remain. Overmixing makes the loaf tough.
7. Fold. Gently fold in the floured raspberries and white chocolate, using a slightly firmer hand so some of the berries break and streak through the batter. Scrape into the prepared pan and smooth the top.
8. Bake. Bake for 55 to 65 minutes, until a skewer inserted in the center comes out with just a few moist crumbs. Tent loosely with foil around the 40 minute mark so the top does not over-brown.
9. Cool. Let the loaf cool in the pan for 15 minutes, then lift it out by the parchment onto a rack and cool completely before glazing.
10. Glaze. Whisk the powdered sugar with the lemon juice, adding it a little at a time, until the glaze is pourable but still thick enough to coat the back of a spoon. Pour over the fully cooled loaf and let it set before slicing.