– 3 cups all-purpose flour – ¾ tsp baking powder – ½ tsp baking soda – ½ tsp kosher salt – 1 cup unsalted butter  – 2 cups granulated sugar – 3 eggs – 1 tsp vanilla extract – ¼ cup fresh lemon juice  – 1 tbsp lemon zest – 1 cup sour cream – 2 cups fresh raspberries

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

Beat the eggs into the sugar mixture one at a time, fully incorporating each egg before adding the next.

Add the sour cream and mix until just combined. Add the remaining flour mixture and mix until just combined. Scrape down the bowl between each addition.

Carefully fold the raspberries into the batter. Some of the raspberries will break, which is okay, but try to keep them as intact as possible.

Pour the batter into the prepared bundt pan. Bake for 45-60 minutes or until a toothpick inserted into the center comes out with a few moist crumbs on it.

After the cake has completely cooled, drizzle it with the glaze and serve. It can be stored at room temperature in an airtight container for 3-4 days.