1. Heat the oven to 170°C, fan forced.
2. Grease and line the bottom and sides of a loaf tin, 130mm x 235mm x 65mm in size.
3. Place the flour (A), baking powder, and salt in a bowl and mix to combine, then set aside.
4. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar until creamy, this will take 3-4 minutes.
5. Add the eggs one at a time, mixing well to incorporate after each addition.
6. Add the sour cream, lemon zest, and vanilla and mix to combine.
7. Alternate adding the combined dry ingredients and the milk, beginning and ending with the dry ingredients, and mix until just combined.
8. In a separate bowl, place the raspberries (A) and flour (B) and stir until the raspberries are completely coated in flour.
9. Add the flour-coated raspberries and roughly chopped milk chocolate to the cake batter and fold through by hand.
10. Transfer the batter into a loaf tin and bake in the preheated oven for 45-50 minutes, or until a skewer is inserted and comes out clean.
11. Allow to cool at room temperature.
12. Once cooled, dust the surface of the cake with icing sugar.
13. Serve with dollop cream and raspberries (B).

Note:    Store in the refrigerator for up to 3-5 days.