• Preheat the oven to 350F. Butter and flour a 10- or 12-cup bundt pan and set it aside
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
• In a separate large bowl, beat together the butter and sugar using a hand mixer or stand mixer fitted with a paddle attachment until light and fluffy. Scrape down the sides of the bowl.
• Beat the eggs into the sugar mixture one at a time, fully incorporating each egg before adding the next. Scrape down the bowl.
• Add the vanilla extract, lemon juice, and lemon zest and beat until just combined. Scrape down the bowl.
• Add half of the flour mixture and mix on a low speed until just combined.
• 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.
• Let the bundt cake cool for at least 15 minutes on a wire rack before removing it from the pan. Let it cool for the remaining time on the wire rack out of the pan.

Making the glaze

• While the cake is cooling, whisk together all of the ingredients for the glaze in a small bowl. It should drip slowly off of a spoon. If it is too thick, add more heavy cream. If it is too liquidy, add more powdered sugar.
• 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.