The Secret Copycat Nothing Bundt Lemon Raspberry Bliss

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour bundt pan thoroughly.
2. Whisk together flour, baking powder, baking soda, and salt in a bowl.
3. In a separate bowl, cream together butter and sugar until light and fluffy.
4. Beat in eggs one at a time, then stir in lemon zest, lemon juice, and vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream and buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
6. Combine raspberries, sugar, cornstarch, and lemon juice in a small saucepan. Cook over medium heat, stirring constantly, until the raspberries break down and the mixture thickens. Remove from heat and let cool slightly.
7. Pour half of the cake batter into the prepared bundt pan. Drop spoonfuls of raspberry swirl over the batter. Top with the remaining cake batter, then drop more spoonfuls of raspberry swirl over the top. Gently swirl with a knife or skewer.
8. Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
9. Let the cake cool in the pan for 15-20 minutes before inverting it onto a wire rack to cool completely.
10. Beat cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, beating until smooth. Add milk or heavy cream and vanilla extract, and beat until fluffy.
11. Once the cake is completely cool, frost it with the cream cheese frosting. Decorate as desired.