Preheat oven to 350°F / 180°C and thoroughly grease your bundt pan.
Zest the two lemons, then juice them into a separate bowl and set aside.
2 Lemons
Cream the butter and sugar together until light and fluffy.
1 ¼ sticks Butter, 1 ¼ cup White Sugar
Add eggs and vanilla and mix until combined. Scrape down the sides of your bowl.
3 Eggs, 1 teaspoon Vanilla Extract
Sift the flour into a bowl with the baking powder, baking soda and salt.
2 cups Flour, 1 ⅕ teaspoon Baking Powder, ½ teaspoon Baking Soda, ½ teaspoon Salt
Add half the flour to your batter and fold in.
Reserve ¼ cup of lemon juice for the glaze and add the remaining lemon juice to the batter along with the lemon zest and milk. Mix until completely combined.
⅔ cup Milk
Fold in the remaining flour.
Add your raspberries and mix them so they are evenly dispersed throughout the batter.
2 cups Raspberries
Pour the batter into your well-greased bundt pan and bake for 30-35 minutes or until a skewer inserted comes out clean.
Remove from the oven and leave to sit in the bundt pan for exactly 10 minutes before turning the cake out onto a wire rack to cool. This is the optimum time I have found for releasing bundt cakes successfully.
For the Lemon Glaze
Place all the ingredients for the glaze in a bowl and beat until there are no lumps, then pour over the top of the bundt cake.
1 tablespoon Unsalted Butter, 1 cup Icing Sugar, ¼ cup Lemon Juice, ½ teaspoon Vanilla Extract
Notes
Tips for getting a bundt cake out of the pan successfully: - Make sure the pan is well greased - get into all the corners so there is nowhere for the cake to get stuck. - Leave the cake in the pan for exactly 10 minutes after removing from the oven, then after 10 minutes, flip it onto a wire rack and carefully lift the pan.