1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line it with parchment paper for easy removal.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, cream the butter and sugar until light and fluffy, about 3 minutes. This step is crucial, as it creates the base for a tender cake.
4. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
5. Gently fold in the flour mixture, alternating with the milk, starting and ending with the flour. Mix just until combined to avoid overworking the batter.
6. Carefully fold in the raspberries and white chocolate chips. The batter will be thick, which is exactly what you want.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown.
9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

One tip I’ve picked up over the years is to use a light hand when folding in the raspberries. It keeps them from breaking apart too much, ensuring each slice is dotted with whole, juicy berries.