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.
Cream the butter and sugar together until light and fluffy.
Add eggs and vanilla and mix until combined. Scrape down the sides of your bowl.
Sift the flour into a bowl with the baking powder, baking soda and 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.
Fold in the remaining flour.
Add your raspberries and mix them so they are evenly dispersed throughout the batter.
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.
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.