Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

In another bowl, whisk together the flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, starting and ending with the dry ingredients.

Fold in the melted white chocolate and the floured raspberries gently.

Pour the batter into the prepared bundt pan and smooth the top.

Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes before inverting onto a cooling rack.

In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.

Drizzle the glaze over the cooled bundt cake.