Ingredients:

• ¾ cup (170g) unsalted butter, room temperature

• 1½ cups (300g) granulated sugar

• 4 large eggs, room temperature

• 2½ cups (285g) cake flour

• ½ teaspoon kosher salt

• 2½ teaspoons (12g) baking powder

• 1¼ cups (300g) milk, room temperature

• 2 tablespoons vegetable oil

• 2 teaspoons lemon extract

• 1¼ cups (6 ounces) raspberries

• 1 tablespoon all-purpose flour, for sifting raspberries

• 1 tablespoons fresh lemon zest, for garnish

• Raspberry Glaze

Preparation:

1. Preheat the oven to 350 degrees and butter and flour (or use pan release) a bundt pan.

2. In a medium-sized bowl add the flour, baking powder, and salt. Whisk or sift then set aside.

3. Beat the softened butter in stand mixer until light in color, about 1-3 minutes. Gradually add the sugar and mix on medium speed 4 to 5 minutes until it is light and fluffy.

4. With the mixer on low, add the eggs one at a time. Add the milk, oil, and lemon extract and mix until incorporated.

5. Add the flour mixture and mix on medium-low until combined, do not over mix.

6. Remove bowl from stand mixer and stir raspberries in by hand. Reserve a few to sprinkle over batter once it is in the pan.

7. Pour the batter into the bundt pan.

8. Sprinkle remaining raspberries over top.

9. Bake at 350 degrees for 35 to 45 minutes or until a toothpick inserted in the center comes out clean. (Start watching at 30 minutes.)

10. Right out of the oven add about 1/4 cup of the Raspberry Glaze to the cake in the pan. Spread with a spatula and allow into soak in for about 15 minutes. After glaze has soaked in turn out onto a cake stand and cool to room temperature.Bake at 325° for 45 to 50 minutes. Cool cake in skillet 30 minutes; invert cake onto a serving plate. Serve with whipped cream or ice cream, if desired.