1. Preheat oven to 350°F (180°C)

2. Grease the sides and bottom of a 9-inch (23 cm) springform pan and line the base with parchment paper

3. In a medium bowl whisk together flour lime zest and set aside

4. In a large bowl beat softened butter and sugar together until pale and fluffy about 3 minutes

5. Add eggs one at a time beating well after each addition

6. Mix in vanilla extract and lime juice

7. Gradually add flour mixture to wet ingredients mixing on low speed or folding by hand until just combined

8. Fold in chopped white chocolate

9. Gently fold in raspberries taking care not to overmix

10. Pour batter into prepared pan and smooth the top with a spatula

11. Bake for 35 to 40 minutes or until a skewer inserted in the center comes out clean with no wet crumbs

12. Cool cake in the pan on a wire rack for 20 minutes then run a knife around the edge and release the springform

13. Let cool completely before slicing and serving