Lemon Raspberry Bundt Cake

Instructions:

1. Generously grease 10” bundt pan (try melted shortening and dust with flour).
2. In a medium bowl, whisk together cake flour, baking powder, and salt.
3. In a large bowl, beat butter and cream cheese at medium speed for 1 min. Slowly add in sugar, then increase speed to med-high and beat for 3 min. Beat in lemon juice, zest, and extract. Scrape sides of bowl.
4. Reduce speed to medium, add in eggs one at a time. At low speed add in flour and mix until just combined.
5. In medium bowl, toss raspberries and flour to coat, then gently fold into cake batter. Scrape batter into bundt pan.
6. Bake at 325F for 30 min, then reduce to 300F and bake for 40 min (may take longer) until toothpick comes out clean. Allow cake to cool in pan on wire rack for 20 min, then invert cake onto rack and cool completely.
7. In large bowl, beat cream cheese and butter on med speed. Reduce to low and add in icing sugar. Then add lemon juice and extract. Beat at med-high for 1 min. I wanted semi-pourable “goopy” frosting so I added more milk until I got that consistency.
8. Pour frosting onto cooled cake, top with fresh raspberries and lemon zest and enjoy!