Preheat oven to 350°F (175°C). Generously grease and flour a 12-cup Bundt pan. (I use a cooking spray with flour, like Baker's Joy or Pam for Baking.)

Whisk together the flour, baking powder, baking soda, salt, and zest. Set aside.

Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the lemon juice.

Add the flour mixture in 3 portions, alternating with 2 portions of sour cream, mixing just until combined. Gently stir in the raspberries.

Bake 50 to 55 minutes, or until the edges are browned and a pick inserted into the center comes out clean.

Cool the cake in the pan on a wire rack for 20 minutes. Then, carefully invert the cake onto a wire rack to cool completely.

Place the white chocolate in a heat-safe bowl.

Heat the cream on the stovetop or in the microwave just until it starts to bubble around the edges.

Pour the cream over the white chocolate. Let sit for 5 minutes.

Begin stirring in small circles at the center of the bowl. Gradually stir in larger circles until the mixture is smooth.

Pour the ganache over the cooled cake. If desired, garnish with chopped freeze-dried raspberries.