White Chocolate Raspberry Loaf Cake

Preheat oven to 350°F. Butter and lightly flour an8-x4-inch loaf pan; tap out any excess flour. Set aside.

Beat granulated sugar and butter with a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, about 3 minutes. Add eggs 1 at a time, beating until just incorporated, about 15 seconds. Beat in lemon zest, lemon juice, and vanilla until just incorporated, about 1 minute. Stir together sour cream and 1/2 cup of the milk in a small bowl until well combined.

Stir together baking powder, salt, and 1 3/4 cups of the flour in a medium bowl until combined. Add to butter mixture alternately with sour cream mixture, beating on low speed until just combined after each addition. Toss together raspberries and remaining 2 teaspoons flour in a small bowl. Gently fold raspberry mixture and 1/2 cup of the white chocolate chips into batter. Spoon mixture into prepared loaf pan.

Bake in preheated oven until a wooden pick inserted in center of loaf comes out clean, 1 hour to 1 hour, 10 minutes. Remove from oven; let loaf cool 10 minutes in loaf pan. Gently turn out loaf onto a wire rack; let cool completely, about 1 hour.

Microwave remaining 1/2 cup white chocolate in a medium-size microwavable bowl on HIGH for 30 seconds. Stir. Continue microwaving until melted, about 30 seconds, stopping to stir every 15 seconds. Add in powdered sugar and 1 tablespoon of the milk, and whisk until combined. Whisk in remaining milk, 1 teaspoon at a time, until desired consistency. Drizzle glaze over loaf; garnish with additional raspberries before serving.