lemon rasberry bundt cake

Ingredients For lemon rasberry bundt cake

• 2 3/4 c

  all purpose flour
• 1 1/2 tsp

  baking powder
• 1/4 tsp

  baking soda
• 1/4 tsp

  salt
• 1 c

  butter or margarine room temperature
• 1 3/4 c

  sugar
• 4

  eggs
• 2 Tbsp

  lemon juice
• 1 Tbsp

  lemon zest
• 1 tsp

  vanilla extract
• 1 c

  buttermilk
• 1 1/4 c

  fresh raspberries tossed with 1 tablesp of flour
• glaze
• 1 1/2 c

  confectioners' sugar
• 8-10 tsp

  lemon juice
• 1 Tbsp

  corn syrup, light
• lemon zest for garnish