White Chocolate Glazed Pound Cake

Products Used
White Chocolate Glazed Pound Cake


White Chocolate Cake

  • 2 cups all-purpose flour*
  • 2 teaspoons baking powder
  • 3 large eggs
  • 1 cup Imperial Sugar Extra Fine Granulated Sugar
  • 1 cup oil
  • 1 teaspoon salt
  • 3 tablespoons almond liquor or additional milk
  • 1 teaspoon almond extract
  • 3/4 cup milk
  • 1 cup white chocolate chips

White Chocolate Glaze

  • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 325°F.
  2. For easy removal line a 9x5-inch loaf pan with parchment paper or butter and flour the loaf pan. Set aside.
  3. Sift flour together with baking powder. Set aside.
  4. Using a whip attachment, mix eggs until completely smooth. Add sugar and mix on high until mixture has gained 50% in volume.
  5. Gradually, while mixing on very low, add oil and salt. Add liquor and almond extract.
  6. Alternately add flour and milk in 5 steps, starting with and ending with flour. Scrape well in between. Add chocolate chips and stir to combine.
  7. Scrape batter into prepared pan and place in oven.
  8. Bake until an inserted toothpick comes out clean, about 1 hour 10 minutes. If the cake turns too dark before being done, cover it with a lightly buttered piece of foil.
  9. Remove from oven and let cool for 5 minutes before removing from pan
  10. Prepare white chocolate glaze by bringing heavy cream and sugar to a boil in a small saucepan. Remove from heat and whisk in white chocolate chips.
  11. Once glaze is lukewarm it can be poured onto the cake. Scatter the surface with raspberries for a pop of fresh color. 
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