Name: Lemon Raspberry Bundt Cake
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 2 h 20 min
Yield: 10" cake
Ingredients: 2 and 1/2 cups (10 and 1/4 ounces) cake flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 8 ounces unsalted butter, at room temperature; 8 ounces full-fat cream cheese, at room temperature; 2 cups (14 ounces) granulated sugar; 1 Tablespoon finely grated lemon zest; 1 teaspoon lemon extract, optional; 5 large eggs, at room temperature; 2 cups (227g/8 ounces) fresh or frozen raspberries; 3 Tablespoons all-purpose flour; 4 ounces full-fat cream cheese, room temperature; 2 ounces unsalted butter, room temperature; 2 and 1/2 cups confectioners' sugar, sifted, more if needed; 1/8 teaspoon salt (tiny pinch!); 1/2 teaspoon lemon extract; 1 Tablespoon lemon juice; Fresh raspberries; Lemon slices; Lemon zest