Lemon Raspberry Bundt Cake

• Preheat your oven to 350F. Generously butter and flour a 12-cup bundt pan, tapping out excess flour.  You can also use a cooking spray with flour like Baker's Joy spray with flour.
• In the bowl of your stand mixer ( with the paddle attachment), or with a hand mixer, cream together the butter and sugar until light. Add oil, lemon zest, lemon juice and vanilla extract and beat until well blended.
• Add the eggs, one at a time, mixing after each addition.
• In a medium bowl, sift together the flour, baking soda, baking powder and salt. Add the dry ingredients to the batter with sour cream, mixing on low speed just until combined.
• In a medium bowl toss raspberries with 1 tablespoon of flour and gently fold them into the batter.
• Pour the batter into the prepared bundt pan.
• Bake for 55-60 minutes at 350˚F, or until a toothpick inserted in the center comes out clean. Allow to cool for 15 minutes in the pan, then invert onto a wire rack and let cook completely.

Cream Cheese Frosting

• Using a hand mixer, beat butter and cream cheese until smooth.
• Add vanilla extract and salt and mix until combined.
• Gradually add in powdered sugar and mix until combined.
• Decorate the cooled cake. Top with fresh raspberries, lemon slices and lemon zest.
• Serve and enjoy!
• Store the cake in an airtight container in the fridge for 6-7 days.