Raspberry and White Chocolate Loaf Cake

Whisk the flour and salt in a medium bowl and set aside. Preheat oven to 350 degrees.

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Chop up the raspberries and toss in flour to stop them from sinking in the pound cake.

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Cream the butter until smooth, then add the sugar and beat until light and fluffy.

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Add the eggs one at a time, beating well after each addition.

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Alternate the dry ingredients with the yogurt, then fold in the white chocolate chips and raspberries.

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Pour the batter into a greased and lined 4.5x8.5 pan and bake for 80-90 minutes.

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Once completely cool, decorate the loaf with melted white chocolate and fresh raspberries!

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