Lemon Raspberry Bundt Cake for 12 Slices

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 10-inch Bundt pan thoroughly with butter or baking spray and dust with flour, tapping out any excess.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt; set aside.
3. In a large bowl, cream the softened butter and granulated sugar on medium-high speed until the mixture is pale and fluffy (approximately 3-5 minutes).
4. Add eggs one at a time, beating well after each addition. Stir in the lemon zest and vanilla extract.
5. Reduce mixer speed to low. Alternate adding the dry ingredients and the buttermilk, starting and ending with the flour, mixing only until just combined.
6. Stir in the fresh lemon juice by hand.
7. Toss the fresh raspberries in a tablespoon of flour to prevent sinking, then gently fold them into the batter.
8. Pour the batter into the prepared Bundt pan and bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool slightly before releasing from the pan onto a wire cooling rack.
10. Whisk together powdered sugar, lemon juice, and lemon zest to create a glaze; pour evenly over the cooled cake.