Raspberry White Chocolate Traveling Cake

A raspberry-studded lemon loaf that is perfect for spring!

Hi Bakers!

I am on a constant mission to make the best, definitive, lemon loaf. One with a plush crumb, that is pleasantly moist, and with a noticeable citrus flavor. The ideal recipe would be adaptable to different flavors, add-ins, and seasonal riffs. I’ve made dozens of variations and recipe tests over the years. This might not be the end-all lemon loaf, but as a raspberry traveling cake, to me it is perfect.

Honestly, what is not to love about this Raspberry White Chocolate Traveling Cake? It is delicate in flavor with lovely raspberries, hints of lemon and a tender crumb. The white chocolate glaze elevates the overall cake without much fuss. And, it’s just pretty! Sometimes that matters. 

I’m definitely in my loaf cake era. I adore cakes that crown high above the pan but also more dense and squidgy ones that pack well for snacking. This raspberry lemon loaf sits right in the middle - the crumb soft and able to retain its moisture for days. We can credit this to the sour cream, a bit of oil in the batter, and just the right amount of raspberries that keep it from getting too soggy in the middle.

Typically, I adore a thick slice of loaf cake. However, I’ve been enjoying this one more in moderation. Even if you aren’t a white chocolate fan (hi, it’s me), the sweet, milky topping is so lovely with the pops of tart raspberry.

The glaze is a bit sticky at first. But after it dries, the white chocolate is like a thin candy coating that’s honestly just so tasty and perfect for traveling.

A couple things to note…

Loaf cakes can be a pain when the ends bake way quicker than the middle. To combat this uneven baking, bake at 325°F. Most cakes bake at 350°F, but this slightly lower temp helps that loaf bake more evenly and keeps the outer crust soft. 

Please make sure you are measuring your flour accurately. The best way is going to be with a kitchen scale. If you find your cakes to be dry or dense, this is usually the culprit (other reasons may be over-mixing or baking for too long, but let’s focus on flour for now). If you can’t get your hands on a scale right away, make sure to stir and fluff up your flour before measuring. Spoon the flour into your measuring cup then level it off without packing it in.