A delightful cake combining the tangy flavors of lemon and raspberry with the sweetness of white chocolate.
Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and flouring them.
Using parchment paper at the bottom of the pans can make removing the cakes easier.
Melt the white chocolate gently in the microwave or over a double boiler until smooth, then let it cool slightly.
Stir the chocolate frequently to prevent burning.
In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
Room temperature butter ensures better mixing.
Add the melted white chocolate and lemon zest to the mixture, then fold in the flour and baking powder alternately with the milk.
Mix gently to avoid overworking the batter.
Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the pans halfway through baking for even cooking.
Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Ensure the cakes are completely cool before frosting to prevent melting.
For the frosting, beat the softened butter with powdered sugar, adding lemon juice and zest until smooth and fluffy.
Adjust the consistency with more powdered sugar or lemon juice as needed.
Spread a layer of frosting on the first cake layer, top with raspberries, then place the second cake layer on top.
Use a serrated knife to level the cake layers if needed.
Frost the top and sides of the cake with the remaining frosting, and garnish with additional raspberries if desired.
Chill the cake for 30 minutes before serving to set the frosting.
