Created by Linky on June 9, 2022
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.