Preheat oven to 170°C and line the sides and base of a loaf pan with baking paper.
Using a stand mixer on medium speed, mix the margarine/butter and sugar until light and fluffy. Then beat in eggs one at a time, until just combined.
Stir in flour, yoghurt and raspberries then pour into the loaf pan and bake for 45-50 minutes or until a skewer inserted into the loaf pan comes out clean.
Allow the cake to cool in the loaf pan for 10 minutes before transferring to a wire rack to completely cool.