Instructions

• Preheat oven to 350°F (175°C). Spray a 9 x 5-inch loaf pan with cooking spray and set aside.
• In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 cup granulated sugar, 1 teaspoon baking powder, and 1/2 teaspoon salt. Set aside.
• In a medium bowl, whisk together 3/4 cup buttermilk, 1/2 cup canola or vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract until combined.
• In a small bowl, gently toss 1 cup raspberries with the 1 tablespoon flour called for in the ingredient list; set aside. This helps prevent the raspberries from sinking.
• Pour the wet ingredients into the dry ingredients and stir with a spatula or wooden spoon just until combined—do not overmix.
• Gently fold in 1/4 cup chopped Lindt CLASSIC RECIPE White Chocolate and the floured raspberries until evenly distributed.
• Pour the batter into the prepared loaf pan and smooth the top with a spatula.
• Bake on the center oven rack for 60–70 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top is browning too much before the cake is done, loosely tent a piece of aluminum foil over the loaf and continue baking until done.
• Remove the loaf from the oven and place the pan on a cooling rack. Cool in the pan for 15 minutes. Run a knife around the edges to loosen, then carefully remove the loaf from the pan and transfer it to the wire rack to cool completely.
• When the loaf is completely cool, place 3/4 cup chopped Lindt CLASSIC RECIPE White Chocolate in a small microwave-safe bowl. Microwave for 30 seconds, stir, then microwave for an additional 30 seconds and stir until smooth. If necessary, microwave in additional 10-second bursts, stirring after each, until fully melted and smooth.
• Drizzle the melted white chocolate over the cooled loaf. Let the glaze set before slicing.
• Slice and serve.