1. 1. Preheat the Oven: Preheat your oven to 350°F (175°C). Generously grease a bundt cake pan with butter or non-stick cooking spray.

1. 1. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

1. 1. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, creating a wonderful base for your cake.

1. 1. Add Eggs: Add the eggs one at a time, mixing well after each addition to ensure a smooth batter.

1. 1. Incorporate Lemon Flavors: Mix in the lemon zest and fresh lemon juice until fully combined, infusing the cake with a refreshing citrus flavor.

1. 1. Combine Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Mix until just combined, being careful not to overmix.

1. 1. Fold in Raspberries: Gently fold in the fresh raspberries, ensuring they’re evenly distributed throughout the batter for bursts of flavor.

1. 1. Pour and Bake: Pour the batter into the prepared bundt cake pan, spreading it out evenly. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

1. 1. Cool the Cake: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

1. 1. Prepare the Glaze: Once the cake has cooled, whisk together the powdered sugar and lemon juice in a small bowl until smooth.

1. 1. Glaze and Serve: Drizzle the glaze over the cooled cake and let it set before slicing and serving.

Prep Time: 15 minutes | Cooking Time: 45-50 minutes | Total Time: 1 hour 10 minutes
Servings: 12-16