Let’s get baking! Here’s how you’ll bring this cake to life:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set it aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Mix in the sour cream until fully incorporated.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Gently fold in the raspberries and white chocolate chips.
8. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
9. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Pro tip: If you’re like me and can’t resist sneaking a taste, this cake is delightful slightly warm.