White Chocolate and Raspberry Loaf Cake

This decadent White Chocolate and Raspberry Loaf Cake is the perfect pair with your cup of morning joe or tea!

slices of raspberry loaf

A Loaf Deserving of Cake

This loaf is rich and has a similar consistency of a cake – hence the title. So, if you’re looking for something to spice up your mornings or a fruity dessert, than look no further!

This recipe pairs raspberry, lemon and white chocolate together, and I have a feeling you’re gonna love it!

A white chocolate icing glazes the top of the loaf and swirl of raspberry jam brings it all together! Add a touch of lemon zest on top and sink into bliss!

Make this easy loaf recipe for brunches or when you need a little sweet treat in the morning. It stores well in the freezer and heats up into a warm slice of heaven!

Making the Batter

This loaf comes together easily and quickly. You can use a hand mixer or standing mixer.

The most important part is bringing your eggs and butter to room temperature before starting the recipe and creaming the butter and sugar long enough.

Besides those two things, you’ll get your batter made in no time. The hardest part is having to wait for it to bake!

Making the loaf batter with raspberries step by step
  1. Cream the softened butter and sugar together until fluffy.
  2. Add the 3 eggs – one at a time. Make sure the eggs are brought to room temperature before adding them. The batter is now a golden color.
  3. Add the Greek yogurt, lemon juice and vanilla extract. The color will tone down.
  4. Mix the dry ingredients together in a separate bowl and mix it in batches.
  5. Mix until you get a thick and rich batter!
  6. Fold in your fresh raspberries. I use almost the entire 5oz container of raspberries and save a few for decorating.

Baking the Loaf Cake

loaf batter in bread pan before and after baking
7. Bake the loaf at 350 degrees for 50-55 minutes or until a knife comes out clean.

It can be tempting to want to take it out earlier once the top becomes golden, but the inside isn’t baked through usually. Waiting until the top gets golden brown is when you’ll know it’s done!

White Chocolate Icing

Using chocolate as icing is a real game changer! It’s velvety smooth and adds the right amount of richness.

Swirl a little raspberry jam on top of the icing for an extra touch of raspberry flavor if desired! The icing does harden quickly, so adding the jam right after you pour the icing on top makes adding the jam easier.

Zest a lemon on top and you got yourself a heaven sent loaf cake!

white chocolate icing poured onto loaf cake

If you really love the lemon raspberry flavor combo, you could also add lemon zest to the batter.

Enjoy with a cup of coffee or tea in the mornings or enjoy a slice in the evenings for a treat! Give this recipe a go and let me know how you’re enjoying your slice of raspberry heaven!

Recipe Tips and FAQs

Can I freeze the loaf?

Yes! I do this a lot, since the recipe is a lot for one person. I usually cut the loaf in half and use half now and store the other half for later. The key is to tightly wrap the loaf to prevent moist loss – gotta keep it from getting dry!

Can I use frozen raspberries?

I only use fresh raspberries with the recipe, but you could try using frozen. I would recommend rinsing them to defrost them and tossing them in flour before adding them to the batter to prevent them from bleeding. However, you may still get some color bleeding into the batter. If you try it, let me know how it goes for you! Here’s an article that goes into detail on how to bake with frozen berries.

Will the raspberries sink to the bottom of the loaf?

The batter is so thick that I have never had issues with berries sinking. If the batter was thinner, I would have tossed them in some flour to prevent sinking but you should be good skipping that step with fresh berries!

raspberries and lemons garnishing loaf

More Fruit Recipes!

If you love raspberries and want more inspo for how to cook with them, check out my breakfast bowls made with farro!

They’re a fun way to change up breakfast from the usual oatmeal and full of fiber, protein and nutrients to fuel you in the morning. I love using frozen fruit with this recipe and frozen raspberries are a great option!

Hope you enjoy this recipe as much as I do! If you try the recipe and love it, please leave a star rating and comment – happy baking!

white chocolate raspberry loaf cake

White Chocolate and Raspberry Loaf Cake

Fluffy, moist and decadent describe this Raspberry Loaf Cake made with fresh raspberries and a white chocolate icing with lemon zest on top!
Print Pin Rate
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Servings: 12 slices


Raspberry Loaf Cake

  • 1/2 cup unsalted butter (softened – 1 stick)
  • 1 cup sugar
  • 3 eggs (brought to room temperature)
  • 1/2 cup plain Greek yogurt (low-fat or full-fat – not non-fat)
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 5 oz raspberries (around 1 1/2 cups total)

White Chocolate Icing

  • 1/2 cup white chocolate chips
  • 1 teaspoon milk
  • 1 tablespoon raspberry jam
  • lemon zest


Raspberry Loaf Cake

  • Preheat the oven to 350°F. Line a 9 x 5-inch loaf pan with parchment paper letting it hang over the sides for easier removal or grease with Pam or butter.
  • Cream the butter and sugar until fluffy – about 3 minutes
  • Add the eggs one at a time and beat on low speed until incorporated.
  • Add the Greek yogurt, lemon juice and vanilla extract and mix until incorporated.
  • In a separate bowl, mix the flour, baking powder and salt. Add it to the batter in two portions.
  • Fold in the raspberries and pour into the prepared loaf pan. Save a few raspberries if desired for garnishing the loaf.
  • Bake for 50-55 minutes or until a knife comes out clean.

White Chocolate Icing

  • Heat the chocolate chips and milk together until melted. Mix until silky smooth and pour over the loaf.
  • Swirl the raspberry jam over the icing and zest the lemon on top.
  • Wait until the loaf cools before slicing.


  1. Creaming the butter and sugar long enough is important in order for the loaf to have a fine crumb and light, fluffy texture!
  2. If you want more of a glaze rather than an icing, add more milk. 
  3. Heat the milk and chocolate together; otherwise, adding the cold milk to the melted chocolate will cause the icing to clump up.
  4. The chocolate will harden quickly so if adding jam, swirl it on right after icing.


Calories: 274kcal | Carbohydrates: 38g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 179mg | Potassium: 80mg | Fiber: 1g | Sugar: 23g | Vitamin A: 308IU | Vitamin C: 4mg | Calcium: 71mg | Iron: 1mg

(Nutrition values are calculated by third-party software and an estimate that can vary based on product brands and cooking methods.)

Course: Breakfast, Dessert
Cuisine: American
Keyword: white chocolate and raspberry loaf cake, raspberry loaf
Tried this recipe? I love seeing your creations!Mention @monicanedeff.rdn or tag #monicanedeff so I can share them with the community!

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