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Cake-
Preheat the oven to 325 degrees.
Butter and flour a bundt pan.
In a bowl, cream the butter and sugar with hand mixer for 5 minutes or until fluffy. Add the zest, juice and vanilla extract and mix well.
Crack the eggs into a separate bowl and add to the batter one at a time until fully incorporated.
Slowly add the flour until fully incorporated.
Add the sour cream, salt, and baking soda and mix well.
Put batter in pan, and bake for 90 minutes or until fully cooked. If you insert a knife or skewer, it should come out clean.
Allow to cool and then flip onto a plate.
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Sauce-
Place the ingredients in a bowl and stir vigorously to break up the raspberries. Once the berries break down, and the sauce is smooth, spoon over cake.
Since this sauce is runny, it’s best to serve it over the sliced cake instead of over the whole cake.
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