Preheat the oven to 180°C and grease and line a 21 x 11cm loaf tin with baking paper.

Whisk the eggs until frothy, then mix in the melted butter and yoghurt until combined. Add the cake mix and gently fold in to form a smooth batter. Roughly tear the raspberries into the batter (see Tips) and fold through 2-3 times to distribute.

Pour the batter into the tin and bake for about 40 minutes or until the top is golden and a skewer inserted into the middle of the cake comes out clean. Allow to cool completely on a wire rack.

For the glaze, sift the icing sugar into a mixing bowl. In a separate bowl, mash the raspberries with a fork or muddler, then press through a small strainer into the icing sugar, discarding the seeds. Add a small squeeze of lemon juice to start and stir to form a smooth glaze, adding more lemon juice as needed to reach your desired consistency.

Pour the glaze on your cake and spread it all over the top using a palette knife or the back of a spoon. Decorate with fresh raspberries and serve.

Tip: Roughly tear the raspberries into 2-3 pieces when adding to the batter. These smaller pieces are less likely to sink to the bottom of the batter during baking.