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Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.
Cream Butter and Sugar: In a large bowl, beat the softened butter and sugar together until the mixture is light and fluffy (about 3-4 minutes). Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Combine Wet and Dry Ingredients: Gradually add the flour mixture to the butter mixture, alternating with the milk. Start and end with the flour mixture, mixing just until combined to avoid overmixing.
Add Raspberries and Chocolate: Gently fold in the fresh raspberries and half of the melted white chocolate. Be careful not to crush the raspberries.
Bake the Cake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake: Let the cake cool in the pan for 10 minutes. Then, carefully remove it from the pan and place it on a wire rack to cool completely.
Add the Final Touch: Once the cake is completely cool, drizzle the remaining melted white chocolate over the top. Decorate with additional fresh raspberries if desired.
Prep Time: 15 minutes | Total Time: 75-85 minutes | Servings: 8
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