Preheat your oven to 350°F (175°C). Grease your bundt cake pan generously with butter or non-stick spray to ensure a smooth release after baking.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This mixture will ensure the cake has the perfect rise and texture.

Using a large mixing bowl, cream the softened butter and granulated sugar until the mixture is light and fluffy, forming the base of your cake’s moisture and sweetness.

Add the eggs one at a time to the mixture, ensuring each is well incorporated. Follow with the lemon zest and lemon juice, mixing to distribute the zesty flavor evenly.

Gradually blend the dry ingredients into the wet mixture, alternating with the sour cream. This step ensures the cake remains moist and tender.

Gently fold the fresh raspberries into the batter, ensuring they’re evenly dispersed. The berries add bursts of flavor and moisture.

Pour the batter into the prepared bundt pan, smoothing the top. Bake for 45-50 minutes, or until a toothpick inserted comes out clean.

Allow the cake to cool for 10 minutes before transferring it to a wire rack. Once completely cooled, whisk together the powdered sugar and lemon juice for the glaze and drizzle it over the cake.

Let the glaze set before slicing. Serve this delightful cake and enjoy the perfect balance of sweet raspberries and tangy lemon in every bite.