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.
This Lemon Raspberry Bundt Cake is packed with fresh berries and tart lemon flavor in every bite! It is perfect for so many occasions, give it a try at your next gathering.