Preheat oven to 350°F (175°C). Grease and flour a 9-10 cup Bundt pan thoroughly. Make sure to get into all the nooks and crannies.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large mixing bowl, using an electric mixer, cream together the softened butter and granulated sugar on medium-high speed until light and fluffy, about 3-5 minutes.

Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed.

Stir in the lemon zest and lemon juice until just combined.

Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix on low speed until just combined after each addition; do not overmix.

Gently fold in the flour-tossed fresh raspberries with a spatula. Tossing with flour helps prevent them from sinking to the bottom of the cake.

Pour the batter evenly into the prepared Bundt pan. Tap the pan gently on the counter a few times to release any air bubbles.

Bake for 55-65 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.

While the cake is baking, prepare the Lemon Syrup.

In a small saucepan, combine 1/4 cup granulated sugar and 1/4 cup fresh lemon juice. Heat over medium-low heat, stirring until the sugar dissolves completely. Remove from heat.

Once the cake is out of the oven, let it cool in the pan for 10 minutes. Then, invert the cake onto a wire rack set over a baking sheet.

While the cake is still warm, use a skewer or toothpick to poke holes all over the top and sides of the cake. Slowly pour the warm lemon syrup over the entire cake, allowing it to soak in. Let the cake cool completely on the wire rack before glazing, at least 1-2 hours.

To make the raspberry puree, gently mash 3 tablespoons of fresh raspberries and press them through a fine-mesh sieve to remove seeds. You should get about 1.5-2 tablespoons of pureed juice.

In a medium bowl, whisk together the sieved powdered sugar, raspberry puree, 1-2 teaspoons of fresh lemon juice, and a pinch of salt until smooth and pourable. Add more lemon juice a few drops at a time if it's too thick, or a little more powdered sugar if it's too thin.

Once the cake is completely cool, drizzle the raspberry glaze evenly over the top, allowing it to drip down the sides.

Allow the glaze to set for at least 15-20 minutes before slicing and serving.