Cream butter and sugar until fluffy. Add eggs and sour cream to it and beat a couple of minutes more. Add lemon juice to the mixture.

In a mixing bowl, sift the dry ingredients which is all purpose flour, baking powder and baking soda. Add the dry ingredients to the wet and mix using the electric mixer until mixed. Add lemon zest and fold raspberries into the batter.

Grease the bundt pan generously with butter. Pre heat the oven at 325F. Pour the batter into the baking pan. Bake it for 45-55 minutes or until the tooth pick comes out clean.

Let it rest for a 3-4 mins in the pan itself and turn the pan upside down to take the cake out. Allow it to cool down completely. Sprinkle with snow sugar and decorate with the remaining raspberries.