HOW TO MAKE IT :
- Preheat the oven to 325°F. Butter and flour a standard Bundt pan or spray liberally with baking spray.
- In the bowl of a stand mixer, cream together the softened butter, granulated sugar, lemon and vanilla extracts. Cream for 3 minutes until fluffy and light yellow in color. Scrape down the sides of the bowl as needed.
- Add the eggs, one at a time beating well after each addition.
- Rinse and gently pat dry the raspberries. Toss with 2 Tbsp of all-purpose flour. Set aside.
- Sift together the 2 cup all-purpose flour, baking powder, salt and baking soda.
- 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 around 1 minute.
- Fold the lemon zest and raspberries into the batter by hand.
- Spread evenly into the prepared pan.
- Bake for 1 hour 20 minutes or until a toothpick inserted into the center comes back clean.
- Cool in the pan to warm, then turn out onto a cooling rack to cool completely.
- Store chilled.
