Recipe Index

Ingredients

• 4½ oz unsalted butter, melted and cooled
• 3/4 cup caster sugar
• 1 cup plain yogurt, at room temperature
• 2 large eggs, at room temperature
• 1 1/2 tsp vanilla extract
• 1 tsp lemon zest
• 1 3/4 cups plain flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp fine salt
• 1 1/2 cups raspberries, fresh or frozen (not thawed), plus 6-8 extra to decorate
• 2 tsp plain flour, extra, for tossing the raspberries
• 1/2 cup white chocolate chips
• 1 cup icing sugar, sifted
• 6 tsp milk
• 1 small pinch salt, for the glaze

Method

1. Heat the oven to 340°F. Grease and line a 9 x 5 in loaf tin.
2. Whisk the melted butter, caster sugar, yogurt, eggs, 1 tsp of the vanilla and the lemon zest together in a large bowl.
3. Sift in the flour, baking powder, baking soda and salt and fold until just combined.
4. Toss the raspberries with the extra 2 tsp flour, then fold them and the white chocolate chips gently through the batter.
5. Spoon into the tin, smooth the top and bake for 70-75 minutes until golden and a skewer inserted in the centre comes out clean. Cover loosely with foil if it browns too quickly.
6. Cool in the tin for 15 minutes, then turn out onto a rack to cool completely.
7. Whisk the icing sugar, milk, remaining 1/2 tsp vanilla and pinch of salt into a thick glaze. Spoon over the cold loaf, top with the extra raspberries and leave to set for 20 minutes before slicing.

Prep: 20 min · Cook: 75 min · Total: 140 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data