Toss raspberries in flour (if frozen, keep in freezer). Whisk butter and sugar then remaining Wet. Mix in dry, fold through choc and raspberries. Bake in lined 22 x 12 cm pan (8.7 x 4.7") at 190°C/375°F (170°C fan) for 40 minutes, cover with foil then bake another 35 minutes (+ 5 min for frozen raspberries). Cool, glaze!

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).

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

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.

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)

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.

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.

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.

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

Mix Glaze ingredients in a bowl until smooth.

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.

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