Preparation

1. Preheat oven to 325 degrees F and thoroughly grease a 10-inch bundt pan with cooking spray.
2. In a large bowl, beat together the butter and sour cream until smooth. Add in the granulated sugar and mix until light and airy.
3. Add lemon zest, lemon juice, and lemon extract and mix until well combined. Mix in eggs one at a time until smooth.
4. In a small bowl, sift together flour, corn starch, baking powder, and salt.
5. Slowly mix dry ingredients into the wet until just combined.
6. In the previously used dry ingredients bowl, add the raspberries and remaining 1-2 tablespoons of flour and gently toss until coated.
7. Carefully fold the raspberries into the batter then transfer to the prepared bundt pan.
8. Bake cake for 45-50 minutes or until an inserted toothpick comes out clean.
9. Allow cake to cool for about 20 minutes, then invert onto a serving plate to finish cooling.
10. Once cake is fully cool, whisk all icing ingredients together in a small bowl and drizzle over cake.