||Preheat oven to 350°. Line the bottom of an 8-cup loaf pan with parchment paper. Butter pan and set aside.
Beat butter and sugar until light and fluffy. Add eggs, a little at a time, until blended. If the mixture seems to be curdling, add a little of the flour. Stir in flour, ground almonds, and lemon zest and juice.
Spoon mixture into prepared pan. Scatter raspberries and white chocolate over the batter. Bake for 1 hour to 1 hour & 10 minutes. A toothpick inserted in the center should come out clean.
Cool in pan for 30 minutes. Then, cool completely on a wire rack. Dust with confectioner’s sugar.