• In a large bowl combine your eggs, oils, buttermilk, sugar, yogurt, vanilla, and lemon zest.
• Add your flour, baking powder, baking soda, and salt. Whisk well.
• Fold in your raspberries (saving a handful).
• Place a piece of parchment paper in your loaf pan and pre heat your oven to 425 degrees.
• Fill your prepared pan with your batter. Place the last few raspberries on the top of your loaf (pressing them in).
• Bake your loaf at 425 degrees for 20 minutes. Then lower the temperature of your oven to 350 degrees, without opening up the oven, for another 35 minutes or until the center comes out clean.

White Chocolate Topping

• In a small saucepan add your white chocolate and shortening. Heat on low heat until melted.
• Top your cooled loaf with the chocolate!