Step 1

oven to 350ºF/180°C.

Step 2

a 9 or 10 cup (26cm) bundt pan with soft butter, covering every angle and surface, and coat with flour, shaking off excess. Put the pan in the refrigerator while making the batter.

Step 3

spray with baking spray that has flour in it.

Step 4

2 tablespoons from the total flour amount and put them in a bowl. They will be used to coat the raspberries right before adding them to the batter so they don't sink to the bottom.

Step 5

the rest of the flour, baking powder and salt. Set aside. I have the ingredients measured and sift them directly over the batter.

Step 6

a large bowl, beat butter until creamy. Slowly add sugar and beat 2 minutes.

Step 7

eggs one at a time, beating well after each addition, and then beat for 1 minute.

Step 8

and ending with dry ingredients, add them in 3 parts alternating with buttermilk and vanilla in 2 parts.

Step 9

raspberries with reserved flour and add to the batter, together with the lemon zest and white chocolate, and mix with a spatula a few turns. Don't use the beater and don't mix it too much. We want the chocolate to be incorporated but the raspberries to remain whole , coated as much as they can in flour, and not stain the batter much.

Step 10

the batter into the prepared bundt pan, spreading evenly.

Step 11

about 45-50 minutes, or until a tester inserted in center comes out clean. It might take more depending on the oven and pan you're using.

Step 12

cool for 10 minutes on a wire rack and then move and lightly shake the pan grabbing it by the sides with both hands (and a kitchen towel since it's hot!). That way the cake starts to loosen. If it doesn't I use a small smooth bladed knife to separate the batter from the sides and center. The raspberries sometimes stick to the walls of the pan.

Step 13

you make sure it can be removed, do so over a wire rack and let cool completely.

Step 14

chop white chocolate and put in a bowl.

Step 15

cream until it is about to get to the boiling point, remove and add immediately to the chocolate, covering it. It will seem too much chocolate for so little cream, and there is a point there. But it will melt and you will be able to mix it. We want a thick ganache, and for that we need more chocolate than cream.

Step 16

stand for a minute and whisk until smooth. If bits of chocolate remain, microwave in 5-10 seconds bursts and whisk every time until the mixture is smooth.

Step 17

the cold cake on a wire rack with a parchment paper underneath or on a smooth surface like the kitchen counter or marble.

Step 18

the ganache cool until it thickens a little but it's still pourable. Otherwise it will be too thin. Pour over cold cake and let it drip down the sides. It will drip onto the paper or surface. Most times I do scrape the drippings up into the bowl and use them again to add a second layer or fill some holes or thin parts. You can also pour half of the ganache, wait a little until it almost stops dripping and then pour the other half. That will create a thicker layer of glaze.

Step 19

with chopped or whole raspberries if you want. I used frozen for the photo because it was Winter, but I try to use fresh if I can. Keep in mind that most berries lose their shine and start releasing liquid, so decorate right before you serve it for best results.