Bring the water, orange juice and sugar to a boil over medium heat in a medium saucepan. Once boiling, reduce to a simmer.

Stir until the sugar has dissolved. Add the raspberries and cornstarch and simmer for 6-8 minutes. Stir constantly until thickened. Set aside to cool slightly while you prepare the cake batter. 

Preheat the oven to 325 F. Grease a 9×5 inch loaf pan and line it with parchment paper. 

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

With a handheld or stand mixer with a paddle attachment, beat the butter and cream cheese together on medium-high speed for 1-2 minutes until creamy and light. Add the sugar and beat an additional minute until slightly fluffy.

Turn the mixer down to low speed, add the eggs one at a time followed by the lemon zest and vanilla extract. Scrape down the sides and the bottom of the bowl. With the mixer running on low speed, slowly add the dry ingredients. Beat until dry ingredients are just incorporated, being careful not to overmix.

Spoon 1/2 batter into the prepared loaf pan. Spoon the raspberry sauce evenly over the batter. Spread the rest of the batter on top. 

Bake 55-65 minutes until the cake is a toothpick comes out mostly clean inserted in the center of the cake. Remove the cake from the oven and set on a cooling rack to cool in the pan for 10 minutes. Turn the cake out and allow it to cool completely on the rack. 

Chop the white chocolate and place it in a bowl. Microwave it for 15 seconds. Give it a stir then microwave it for 15 more seconds. Stir again. If needed, microwave it for 15 more seconds. Drizzle or spread over the cooled cake. Allow the white chocolate to set a few minutes or enjoy right away!