Directions

• For the raspberry sauce
• Combine the seedless raspberry jam and water, to reach a sauce-like consistency. I didn’t have seedless jam, so I used a sieve to get rid of the seeds, and it worked perfectly. Set aside.
• For the bundt cake
• Preheat oven to 350° Fahrenheit. Grease a 12 to 15 cup bundt pan and coat with Simona ‘s Flour Mix.
• In a bowl of a stand mixer with a paddle attachment beat butter and sour cream until combined. Gradually add the sugar, beating until fluffy.
• Add lemon zest, vanilla, and glycerin, beating until combined. Add the eggs, one at a time, beating well after each addition.
• In a medium bowl whisk together the flour, baking soda and salt. Gradually add the flour mixture to the butter mixture, beating well, until smooth.
• Spoon approximately 2 cups of  batter into the prepared pan, to reach a couple of inches from the bottom of the pan. Use the back of a spoon to make a shallow trench in the middle, and spoon 3 tablespoons of sauce into the trench. Repeat two more times, every time spreading the batter carefully to cover the raspberry sauce. End with a layer of batter.
• Bake for one hour and 15 to 30 minutes or until a wooden pick inserted in the cake comes out clean. Let the cake cool in the pan for 10 minutes, then turn it upside down onto a cooling rack; remove from the pan and let it cool completely.
• For the glaze
• In a medium bowl mix confectioners’ sugar, raspberry jam, lemon juice, and enough cream for smooth and pourable consistency. Generously ice your cake, once cooled.