Preheat oven to 180C and grease a 20cm x 12.5cm / 8” x 5” loaf tin.
Sift all the dry ingredients the flour, baking powder, bicarbonate of soda and caster sugar into a large bowl
In a separate bowl, add the wet ingredients the eggs, yogurt, oil and vanilla extract. Mix together.
Gradually pour the wet ingredients into the larger bowl with the dry ingredients. Fold all the ingredients together using a spatula. Then gently fold in the raspberries and white chocolate chips
Spoon cake mixture into loaf tin and bake for 30 - 40 minutes until risen and golden brown.
Check the loaf has cooked by inserting a wooden skewer / cocktail stick into the centre which should come out clean if cooked then remove from the oven.
Allow to cool slightly in the tin before removing and transferring to a wire baking rack.
Slice into 15 slices and store in an air tight container.
Notes
Loaf cake will last about 3-4 days stored in an air tight container.