Preheat oven to 180°C/160°C fan-forced Grease 14cm × 21cm loaf pan; line base and two long sides with baking paper, extending paper 5cm above edges.
Using electric mixer, beat spread and Natvia in medium bowl until light and fluffy.
Add eggs, one at a time, beating until just combined Transfer mixture to medium bow; stir in flour, yoghurt and raspberries.
Spread mixture into pan Bake, uncovered, about 1 hour 5 minutes.
Stand 10 minutes, turn cake, top side up, onto wire to cool Place cake on serving plate; using spatulas, spread cake with cream cheese frosting.
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