Raspberry and Lemon White Chocolate Cake

Cake: 

 1. Preheat oven to 180°C and grease and line a 33cm x 22cm cake tin.

 2. Melt the white chocolate, milk, cream, cream cheese, butter and sugar together gently and set aside to cool slightly.

 3. Add the eggs, one at a time, mixing well after each addition.

 3. Mix in the lemon juice.

 4. Gently fold in the flour and baking powder, then carefully fold in the raspberries.

 5. Pour batter into the prepared baking tin and bake for 40-45 minutes or until cooked through.

 6. Allow cake to cool slightly before removing from baking tin.

Icing:

 1. Mix the icing sugar and lemon juice together, adjusting quantities as required to achieve your desired consistency.

 2. If desired, dust the cake the icing sugar and serve with the icing.