Raspberry Lemon Bundt Cake

INGREDIENTS

1 1/2

or 170g) sticks unsalted butter (room temperature)

1 1/2 cups

granulated sugar

large eggs (room temperature)

2 1/2 cups

cake flour

1/2 tsp

kosher salt

2 1/2 tsp

baking powder

1 1/4 cups

milk (room temperature)

2 tbsp

vegetable oil

2 tsp

lemon extract

or 1 1/4 cups) package raspberries

1 tbsp

flour (for sifting raspberries)

1 tbsp

fresh lemon zest (for garnish)

or 1 1/4 cups) package raspberries ( save a few for garnish)

3 oz

cream cheese (room temperature)

1/4 cup

heavy whipping cream (room temperature)

or 3 cups (250-375g powdered sugar)