Preheat oven to 350°F.
Using a mixer, cream together the softened butter, vanilla extract, and sugar on high speed until light and fluffy. Gradually add the eggs and sour cream while continuing to mix. Add the flour, salt, baking powder, baking soda, lemon zest, and lemon juice, and mix until just combined.
Pour one-third of the batter into a greased and floured bundt pan. Spread half of the raspberries over it. Add another third of the batter, top with the remaining raspberries, and smooth the final third of the batter over the top.
Bake the raspberry lemon bundt cake for an hour. Check for doneness by inserting a wooden skewer into the center; if it comes out clean, your cake is ready to come out of the oven!
Let your bundt cake cool on a wire rack. Before serving, dust with powdered sugar or drizzle with a lemon glaze.
