Prepare the pan

Preheat oven to 350°F (175°C).

• Generously grease a 10–12 cup Bundt pan, making sure to coat all the grooves. Dust lightly with flour and tap out the excess.

Combine the dry ingredients

• Whisk together the flour, cornstarch, baking powder, baking soda and salt. Set aside.
• Cream the butter and sugar
• Beat the softened butter and sugar for 3–4 minutes, until pale and fluffy.
• Add the eggs
• Add the eggs one at a time, beating well after each addition.
• Add the lemon zest and vanilla.
• Combine the yogurt and lemon
• In a separate bowl, whisk together the Greek yogurt and lemon juice.

Make the batter

• Add the dry ingredients to the butter mixture in three additions, alternating with the yogurt mixture.
• Begin and end with the dry ingredients.
• Mix only until combined.
• Add the raspberries
• Toss the raspberries gently with approximately 1 tablespoon of the flour mixture.
• Fold them carefully into the batter.

Bake

• Transfer the batter to the prepared Bundt pan and smooth the top.
• Bake for 45–55 minutes, or until a skewer inserted into the thickest part comes out clean or with a few moist crumbs.

Cool

• Allow the cake to cool in the pan for 15 minutes before carefully inverting onto a wire rack.
• Cool completely before glazing.

Lemon Glaze

• Whisk together the icing sugar, lemon zest and 2 tablespoons of lemon juice.
• Add additional lemon juice as needed until you have a thick but pourable glaze.
• Drizzle over the cooled cake.
• Finish with fresh raspberries and additional lemon zest if desired.