raspberry and white chocolate loaf cake

1. Preheat oven to 300°F. Butter a 9-inch x 5-inch loaf pan and line with a parchment paper sling. Set aside.
2. Whisk together flour, salt, and baking powder in a medium bowl; set aside. Combine sour cream, milk, and vanilla in another bowl and set aside.
3. In the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugar on medium speed until very light and fluffy, scraping down bowl as needed, 5- 7 minutes. With the mixer running, slowly pour in eggs and mix until combined (it will look curdled, but that’s okay). 
4. Add the flour mixture to the batter in three parts alternately with the sour cream mixture, starting and ending with the flour. Mix until just combined.
5. Toss raspberries with powdered sugar. Fold into the batter by hand, along with grated white chocolate, until just mixed. Transfer to prepared pan and smooth surface. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour 30 minutes- 1 hour 40 minutes.
6. Run a knife along the edges of the pan and let cool 15 minutes. Use the parchment paper sling to carefully lift cake out of the pan and transfer to a wire rack. Cool completely.
7. Pour white chocolate glaze over top, slice and serve.

white chocolate ganache glaze

1. Place white chocolate and heavy cream in a heatproof bowl set over a pot of boiling water. Heat until chocolate is almost melted. Pull off heat and whisk until smooth. Pour over cake immediately.