Glazed White Chocolate Raspberry Loaf

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 inches).

Step 2: Toss the raspberries with the flour. If using frozen raspberries, put the bowl in the freezer so they do not thaw.

Step 3: Put the butter in a heatproof bowl and microwave until melted. Cool for a minute, then whisk in the sugar. Add the yogurt, eggs, vanilla and lemon zest. Whisk until combined.

Step 4: Sprinkle the dry ingredients across the surface, then mix them in using a rubber spatula. Stop mixing as soon as the flour is incorporated; some lumps in the batter are fine. Overmixing makes a tough loaf.

Step 5: Working quickly, add the white chocolate and raspberries, including any flour left in the bowl. Mix briefly, just until the raspberries are dispersed. Take care not to squash fresh raspberries. If using frozen raspberries, work quickly so they do not chill and thicken the batter.

Step 6: Scrape the batter into the prepared pan and roughly level the surface. Press the extra raspberries into the top, if using.

Step 7: Bake for 40 minutes. Loosely cover with foil, then bake for a further 35 minutes if using fresh raspberries or 40 minutes if using frozen. A skewer inserted into the centre should come out without raw batter on it.

Step 8: Cool in the pan for 5 minutes, then transfer to a rack. Cool completely before glazing.

Step 9: Mix the glaze ingredients in a bowl until smooth.

Step 10: Put the rack on a tray or plate to catch drips. Drizzle the glaze all over the loaf. Scrape up glaze from the plate and drizzle it over the loaf again.

Step 11: Leave for 20 minutes so a crust forms on the glaze, then cut thick slices to serve.