Coat a 10 to 12-cup Bundt pan (I prefer a nonstick Bundt pan) with cooking spray that contains flour and preheat the oven to 350 degrees F.

In a stand mixer or with a handheld mixer, cream together the cake mix, pudding mix, sour cream, eggs, water, oil, and lemon zest. Then fold in the chopped white chocolate chips.

Fill the prepared Bundt pan with half of the batter. Then dollop spoonfuls of half of the raspberry preserve over the cake batter. Followed by half of the fresh raspberries tossed in flour. Using a knife, swirl the filling and raspberries throughout the cake.

Add the remaining cake batter over the top and spread evenly. Then dollop the remaining raspberry preserves and fresh raspberries; swirl into the batter as before.

Bake for 45 to 50 minutes, or until a toothpick, cake tester, or knife comes out clean. Bake for an additional 3 to 5 minutes at a time if the tester is not clean.

Remove from oven and let cool in the pan for 10 minutes. Invert carefully onto a rack or serving plate. Let the cake cool completely before glazing. To make it ahead, after the cake is cool, it can be wrapped in saran and refrigerated until the next day. I like to glaze the cake just before serving.

To make the glaze, add the powdered sugar to a medium-size bowl. Then add the cream or milk, 1 tablespoon at a time, until you reach the desired consistency for drizzling. Stir in the vanilla and drizzle immediately over the cake.