1For Cake: Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan.
Pour into prepared pan.
2In a large bowl, cream the butter and honey. Add the vanilla and eggs, beating well after each addition.
3In a separate bowl, combine the flours, baking soda and salt.
4Add the dry ingredients to the creamed mixture, alternating with the sour cream, beating well after each addition. Fold in the lemon zest and 2 cups of raspberries.
5Bake for 45-55 minutes, or until the cake pulls away from the side of the pan. Cool on a rack for 10 minutes before inverting the cake onto a serving plate.
6For Sauce: In a saucepan, combine the sugar, cornstarch and remaining 2 cups of raspberries with 1/3 cup of water. Boil and stir until the sauce is smooth and thickened. Serve the sauce with the cake.