Step 1

Preheat the oven to 190°C/375°F (170°C fan-forced). Grease and line a 22 x 12 x 7 cm loaf pan with paper (8.7 x 4.7 x 2.75", Note 6).

Step 2

Toss the raspberries with the flour. If using frozen, put the bowl in the freezer (so they don't thaw).

Step 3

Wet ingredients - Put the butter in a heatproof bowl and microwave until melted. Cool for a minute then whisk in the sugar. Next, add the yogurt, eggs, vanilla and lemon. Whisk until combined.

Step 4

Dry ingredients - Sprinkle the dry ingredients across the surface, then mix it in using a rubber spatula. Stop mixing as soon as the flour is incorporated - some lumps in the batter is fine. (Over mixing = tough loaf)

Step 5

Raspberries - Working fast, add the white chocolate and the raspberries (including any residual flour in the bowl), then mix briefly just to disperse the raspberries. (Fresh raspberries - careful not to squish them. Frozen - work fast, else the batter chills and thickens = takes longer to bake). Batter is pretty thick.

Step 6

Fill pan - Scrape batter into the prepared pan. Roughly level the surface (spreads and levels in the oven). Press Extra Raspberries into the surface, if using.

Step 7

Bake 40 minutes. Cover loosely with foil then bake for a further 35 minutes for fresh raspberries, 40 minutes for frozen. A skewer inserted into the centre should come out without raw batter on it.

Step 8

Cool 5 minutes in the pan, then transfer onto a rack. Full cool before glazing.

Step 9

Mix Glaze ingredients in a bowl until smooth.

Step 10

Glaze - Put the rack on a tray or plate to catch glaze drips. Drizzle glaze all over the cake. Scrape up glaze from the plate and glaze again.

Step 11

Serve - Leave for 20 minutes to let a crust form on the glaze before cutting thick slices to serve.