In a small saucepan over medium heat, combine raspberries, sugar, lemon zest, orange juice, and 1 tablespoon of water. Cook, stirring occasionally, for about 5–7 minutes, or until the raspberries break down.

In a separate bowl, whisk the cornstarch with 1 tablespoon of water to create a slurry. Add this slurry to the raspberry mixture and stir continuously until the sauce thickens and becomes smooth.

Remove from heat and let cool completely.

Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.

In a large bowl, beat the butter and cream cheese until smooth. Add sugar and cream until light and fluffy.

Add the eggs, one at a time, mixing well after each addition. Stir in lemon zest and vanilla extract.

In another bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing only until combined.

Pour the batter into the prepared pan and smooth the top.

Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

While the cake cools, melt the white chocolate using a double boiler or in the microwave.

Once the cake is fully cooled, drizzle it with the prepared raspberry sauce and then with the melted white chocolate.

Garnish with fresh raspberries, if desired.