Preheat oven to 350 F. With a mixer, cream granulated sugar and butter for 3 minutes on medium-high speed. Add eggs, beating for another minute or so until fluffy. Add Greek yogurt, lemon zest, lemon juice, and vanilla extract, beating until smooth. In a medium bowl, mix together 13/4 cups flour, baking powder, and salt. Fold flour mixture into wet mixture by hand until just incorporated.
Toss 6 ounces of raspberries in a tablespoon of flour to coat. This will ensure the raspberries won’t sink to the bottom of the cake. Fold flour-dusted raspberries into the batter, being careful not to overmix. Pour batter into a greased 9 x 5-inch loaf pan. Bake 55 to 65 minutes or until a toothpick inserted into the center comes out clean. Let loaf cool in pan for 10 minutes before turning out onto a cooling rack. Let cool another hour before icing.
When ready to ice the cake, heat white chocolate in the microwave about 30 seconds at a time, stirring after each run until melted and smooth. Whisk in powdered sugar and 1 tablespoon of milk until smooth. Continue adding a little bit of milk at a time until you reach a pouring consistency. Pour icing over cake and decorate with raspberries. Let icing cool and harden a bit before slicing. If desired, decorate with additional raspberries.
Per serving: 473 calories, 18 grams fat (11 grams saturated fat), 76 milligrams cholesterol, 265 milligrams sodium, 73 grams total carbohydrates, 2 grams fiber, 7 grams protein.
