Preheat your oven to 350°F (175°C) and grease a bundt pan with unsalted butter or non-stick spray.

Cream together 1 cup of softened unsalted butter and 2 cups of white sugar using an electric mixer for about 3–5 minutes.

Add 4 large eggs one at a time, then mix in the zest and juice from 2 lemons, reserving ¼ cup for later.

In a separate bowl, whisk together 3 cups of flour, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt. Gradually add to the wet ingredients, alternating with ⅔ cup of milk and 1 tsp vanilla extract.

Fold in 2 cups of raspberries gently, being cautious not to break them.

Pour the batter into the bundt pan, smooth the top, and tap the pan on the counter to release air bubbles.

Bake for 30–40 minutes, or until a toothpick comes out clean.

Cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

Mix together the glaze ingredients in a small bowl until smooth and glossy.

Drizzle the glaze over the cooled bundt cake and let it set before slicing.