Preheat your oven to 350F and grease a 1-lb loaf pan (8.5 x 4.5”) with nonstick baking spray. 

Add the softened butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy– at least 2 minutes! 

With the mixer on low speed, add the eggs one at a time. Add the vanilla and mix to combine. Make sure to scrape down the sides of the bowl as needed. 

Next, add the flour and baking powder. Mix just until the dry ingredients are fully incorporated– you don’t want to overmix! 

Add ⅓ of the batter to the prepared cake pan and then sprinkle over 1 cup of raspberries and ¼ cup white chocolate chips. 

Add another ⅓ of the batter to the pan on top of the berries. Sprinkle over the remaining berries and white chocolate chips. 

Top with the remaining third of the cake batter and spread it into an even layer. 

Bake the cake for 1 hour and 15 minutes or until a toothpick inserted into the center comes out clean. 

Allow the cake to cool completely in the pan– about 30 minutes.

(Optional) Whisk together 1 cup of powdered sugar and 2 tablespoons of milk. Drizzle the glaze over the cooled cake and top with additional raspberries. 

Slice and enjoy. Store any leftover cake in an airtight container in the fridge for up to three days. Microwave for 10-15 seconds or bring to room temperature before enjoying.