Instructions

1. Preheat your oven to 180°C.
2. Spray a bundt cake pan with oil, then coat it with some flour, shaking off any excess. If you’re using silicon form - you don’t need to oil it.
3. Set 2 Tbsps of flour aside (for the raspberries).
4. Chop the white chocolate into small pieces.
5. Sift the rest of the flour, baking powder and bicarb into a bowl.
6. In another bowl, beat the butter/margarin until creamy, then add the sugar and beat until light and fluffy.
7. Add the eggs, one at a time, beating well after each addition.
8. Add half of the flour mixture, beat well, then add half of the yogurt or milk. Add the other half of the flour, beat, then add the remaining yoghurt or milk and the vanilla. Mix well until you get a smooth batter.
9. Mix the raspberries with the reserved flour and gently fold in the batter, together with the lemon zest and white chocolate pieces. Don't overmix!
10. Tip the batter into the prepared bundt tin, spreading it out evenly.
11. Bake for 45-50 minutes in the middle of the oven.
12. Test the cake with a skewer: insert it in the centre, if it comes out clean, the cake has cooked through.
13. Let the cake cool for 5 minutes in the pan, then carefully turn it out onto a wire rack (loosen the cake with a spatula if needed!)
14. Let it cool completely.
15. Meanwhile, make the lemon icing or white chocolate frosting (or any other glaze you wish to use).
16. Pour this over the cake, allowing it to drip down the sides, then sprinkle some raspberry dust on top and/or decorate with fresh raspberries.