Prepare the Oven and Bundt Pan:
Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan, ensuring it’s well-coated to prevent the cake from sticking.

Make the Cake Batter:
In a medium bowl, whisk together the cake flour, baking powder, and salt. Set aside.
In a large bowl, cream together the butter and cream cheese using an electric mixer on medium speed until light and fluffy, about 3-4 minutes. Add the sugar and beat for an additional 2 minutes until well combined.

Add the Lemon and Eggs:
Add lemon juice, lemon zest, and lemon extract (if using) to the butter mixture. Beat to combine. Add eggs one at a time, mixing well after each addition.

Combine the Dry Ingredients and Wet Ingredients:
Gradually add the dry ingredients to the wet ingredients, alternating with the wet ingredients, and mix until just combined.

Fold in the Raspberries:
Toss fresh raspberries with all-purpose flour and gently fold them into the batter. This prevents the raspberries from sinking to the bottom of the cake.

Bake the Cake:
Pour the batter into the prepared Bundt pan. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, cover it loosely with aluminum foil for the last 10 minutes of baking.

Cool the Cake:
Let the cake cool in the pan for 10-15 minutes, then carefully invert it onto a wire rack to cool completely.

Make the Cream Cheese Frosting:
Beat together the cream cheese and butter until smooth and creamy, about 2-3 minutes. Gradually add the sifted powdered sugar, salt, lemon extract (if using), and lemon juice. Beat until smooth. Adjust consistency with more powdered sugar or lemon juice if needed.

Frost the Cake:
Once the cake is fully cooled, spread the cream cheese frosting evenly over the top, allowing it to drizzle down the sides.

Decorate:
Garnish the cake with fresh raspberries, lemon slices, and a sprinkle of lemon zest.