Preheat your oven to 350°F (175°C) and generously grease a bundt cake pan with butter or non-stick cooking spray. Dust the pan with flour, tapping out any excess.
In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and a 1/2 teaspoon of salt. Set aside.
In a large bowl, cream together 1/2 cup of unsalted butter (softened) and 1 cup of granulated sugar until light and fluffy. Add in 3 large eggs, one at a time.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in 1 cup of fresh raspberries.
Pour the batter into the prepared bundt pan and smooth the top with a spatula. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely. Meanwhile, prepare the glaze by whisking together 1 cup of powdered.
Garnish with additional fresh raspberries and lemon zest for a beautiful presentation. Slice and serve this delectable lemon raspberry bundt cake to enjoy its blissful flavors!