Gently warm the butter in the microwave until soft, like on a warm day. Add this into your mixing bowl along with your caster sugar.
Mix it up for 1-2 minutes until light and creamy. Next add in the eggs, yogurt and vanilla and whisk thoroughly. Add in the plain flour and baking powder. Mix this for 30 seconds.
Keep a handful of raspberries to one side for decoration. Put the remaining raspberries in a bowl and cover with 1 tbsp of Homepride flour. Now using the slow fold setting, briefly mix the poppy seeds and raspberries into the cake batter.
Line a 2lb loaf tin with baking paper. Spoon in the batter and spread into the tin. You can pop the remaining raspberries on top of the cake batter.
Place in a preheated oven at 160 fan for 40 minutes covered loosely with tin foil. This keeps the cake moist. Remove the foil and cook for a further 5-15 minutes or until cooked and a skewer comes out clean.
Once cool, take out the tin and place on a wire rack.
Whisk together the icing sugar, vanilla and 1 tbsp of water. Gradually add a little more water until a thick icing drizzle is achieved. Spoon onto the loaf cake and finish with fresh raspberries and a sprinkling of poppy seeds.