Preheat the oven to 350°F. Spray or lightly brush the inside of the bundt cake pan with baking spray or butter. Coat with extra flour then shake off the excess. Place the pan in the refrigerator until you're ready to bake.
In a medium bowl coat the raspberries with 2 tablespoons of flour. Set aside.
In a separate large bowl. whisk together the remaining flour, baking powder, salt.
In a stand mixer, or a large bowl using a hand mixer, beat together the butter and sugar for 3 to 4 minutes, until smooth and creamy. Don't rush this part, as it helps make the cake moist and fluffy! Then beat in the eggs, one at a time.
Gradually take turns adding some of the dry ingredients and then the buttermilk, until you've added all of the dry ingredients and buttermilk.
Then beat in the vanilla and lemon zest.
Using a spatula, gently fold in the raspberries and white chocolate chips. Don't overmix! Just fold them into the batter until distributed throughout the batter.
Remove the bundt cake pan from the refrigerator and pour the batter into the pan. Bake at 350°F for 40 to 50 minutes, or until a toothpick poked into a thick part of the cake comes out clean. Remove from the oven and allow to cool in the pan for 15 to 20 minutes.
After the cake has had a chance to cool in the pan, carefully invert the cake pan over a large plate or cooling rack. Decorate with the cream cheese glaze (be sure the cake is completely cool before decorating!).
Make the Cream Cheese Glaze
In a stand mixer with a paddle attachment, or using a large bowl and a hand mixer, mix together the softened cream cheese, butter, vanilla, and salt until combined and creamy. Gradually add the powdered sugar, one cup at a time, until fully blended and creamy. Spoon the glaze into a microwave-safe bowl and set aside until you are ready to decorate the cooled cake.
Just before decorating the cake, microwave the glaze for 15 to 30 seconds, just enough to warm and soften the glaze to a consistency that allows you to easily drip the glaze over the cake.
Notes
Buttermilk: If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice to 1 cup of whole milk. Allow the mixture to sit for 5 minutes, then stir. Room Temperature: It is very important that the eggs, cream cheese, and butter used in this recipe are all brought to room temperature before mixing. You can take them out of the refrigerator about 30 minutes before you will use them.Cool the Cake: Make sure the cake is completely cool before you add the glaze or decorate the cake.