Raspberry Lemon Cake

Ingredients

For the cake:

• 2 cup of flour
• 1 teaspoon of baking powder
• A pinch of salt
• 1/2 teaspoon of baking soda
• 1 cup of unsalted butter, at room temperature
• 1 3/4 cup granulated sugar
• 2 teaspoons of lemon juice, freshly squeezed
• 1 teaspoon of pure vanilla extract
• 4 eggs
• 1 cup of sour cream
• 1 cup of raspberries
• 2 tablespoons of fresh lemon zest

For the glaze:

• 1 cup of powdered sugar
• 1 teaspoon of pure vanilla extract 
• 3 tablespoons of lemon juice freshly squeezed
• 1 to 2 tablespoons of milk

For the cake:

Preheat the oven at 325 degrees.

Spray a bundt cake pan with baking spray and set aside.

Rinse and gently pat dry the raspberries.  Toss with 2 tablespoons of all-purpose flour.  Set aside.

In a large bowl combine the flour, baking soda, baking powder and salt together. Set aside.

In the bowl of an electric mixer,  cream together the softened butter, granulated sugar, lemon and vanilla extracts, for about 3 minutes, until fluffy.  Add the eggs, one at a time beating well after each addition.

Add to the creamed butter alternately with the sour cream.  After all has been added, increase the speed of the mixer and beat until fully combined.  Fold the lemon zest and raspberries into the batter by hand.

Spread into a bundt cake pan and bake for 1 hour and 20 minutes or until an inserted toothpick in the center of the loaf comes out clean. Cool in the pan to warm, then turn out onto a cooling rack to cool completely.

For the glaze:

Whisk the powdered sugar, lemon juice and vanilla extract. Add milk as needed, about a tbsp at a time until the desired consistency is achieved.

Drizzle the cake with the lemon glaze, cut into slices and ...Enjoy!