Ingredients

• 1¼ cup granulated sugar
• 1½-2 tablespoons zest from 1 1/2 lemons
• 2¾ cups + 2 tablespoons all purpose flour (or cake/pastry flour if you prefer) ((358 grams total))
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 3 large eggs (room temperature)
• 1 cup milk (whole or 2% - room temperature)
• 1 cup vegetable oil (I use sunflower or corn oil)
• ¾-1 cup fresh raspberries (halved tossed with 2 teaspoons of flour)
• ½ cup white chocolate chips
• 1 cup powdered/icing sugar (sifted)
• 2 tablespoons cream (any type)
• 1 teaspoon vanilla

Instructions

1. Pre-heat oven to 350F. Grease and flour a 10 inch bundt pan.
2. In a medium bowl whisk together the sugar and zest, set aside. In large bowl sift the flour, baking powder and salt. Set aside. In a large bowl whisk the eggs until combined, add the milk and whisk together, add the oil slowly while whisking, then add the sugar and combine well, add the flour and mix together until smooth with a wooden spoon or spatula. Fold in the chocolate chips and raspberry halves. Don’t over mix.  Transfer the batter to the prepared pan and bake for 30-40 minutes or until a toothpick comes out clean or with a few crumbs attached. Let cool 15 minutes in the pan then remove and let cool completely on a wire rack, once cooled then drizzle with the vanilla glaze. Enjoy!
3. In a medium bowl mix the ingredients together, add more powdered sugar or cream as necessary for a thickish glaze.