Preheat the oven to 325°F. Butter and flour a standard Bundt pan or spray liberally with baking spray.
In the bowl of a stand mixer, cream together the softened butter, granulated sugar, lemon and vanilla extracts. Cream for 3 minutes until fluffy and light yellow in color. Scrape down the sides of the bowl as needed.
Add the eggs, one at a time beating well after each addition.
Rinse and gently pat dry the raspberries. Toss with 2 Tbsp of all-purpose flour. Set aside.
Sift together the 2 cup all-purpose flour, baking powder, salt and baking soda.
Add to the creamed butter alternately with the sour cream. After all has been added, increase the speed of the mixer and beat until fully combined around 1 minute.
Fold the lemon zest and raspberries into the batter by hand.
Spread evenly into the prepared pan.
Bake for 1 hour 20 minutes or until a toothpick inserted into the center comes back clean.
Cool in the pan to warm, then turn out onto a cooling rack to cool completely.