Lemon Raspberry Sour Cream Cake

Step 1: Pre­heat the oven to 350 degrees. Grease and flour a 9-inch Bundt pan. Sift 1 ¾ cups flour, 1 tea­spoon bak­ing soda and 1 tea­spoon bak­ing powder together in a medium mix­ing bowl. Set aside.

Step 2: Beat the but­ter and sugar together until light and fluffy, about 4 minutes.

Step 3: Beat in the eggs, zest and lemon extract and mix for about 2 minutes.

Step 4: At low­ speed, add half the flour mix­ture, and mix until well com­bined.

Step 5: Add half the sour cream, mix­ing con­stantly, and then add the rest of the flour and sour cream, end­ing with the sour cream.

Step 6: Com­bine the rasp­ber­ries in a small bowl and sprinkle with. 2 table­spoons flour; coat the ber­ries with the flour. Fold the ber­ries evenly into the bat­ter, mak­ing sure not to break up the ber­ries.

Step 7: Pour the mix­ture into the pre­pared Bundt pan and bake for about 35 to 40 minutes or until a cake tester inser­ted in the cen­ter comes out clean. Cool in the pan for 10 minutes, then invert onto a cake rack.

Step 8: Make the glaze:

Step 9: Using a wire strainer, sift the powdered sugar into a small non­alu­minum bowl. Add the juice and lemon zest and whisk to break up any lumps.

Step 10: Place the cake on a parch­ment paper­lined rimmed bak­ing sheet. Using a long skewer, poke holes in the cake almost going through the bot­tom at 1-inch inter­vals. Slowly pour the glaze over the cake, mak­ing sure the glaze is absorbed as you pour.

Step 11: Serve with a few raspberries and whipped cream or ice cream.