• Preheat the oven to 350 F. Heavily spray a 10 cup bundt pan with baking spray.
• In the bowl of a hand or stand mixer fitted with the paddle attachment cream the 1 cup butter for 1 minute.
• Zest the lemon into a bowl filled with the 2 cups of sugar and mix well to make the sugar all lemony.
• Add the sugar to the butter and cream on medium speed for 1 more minute.
• Add the ¼ cup vegetable oil and mix again until combined.
• Add the eggs one at a time on medium speed, mixing in between.
• In a separate bowl combine the 2 ¾ cup flour, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp kosher salt and mix lightly.
• In a measuring cup add the buttermilk and lemon extract.
• Alternate adding the dry and wet ingredients by thirds starting and ending with the dry ingredients.
• Sprinkle the raspberries with the remaining 1 tsp flour and coat well.
• Add them to the batter mixing by hand so as not to break them up so much. Pour the batter into the prepared bundt cake pan.
• Bake for 45-50 minutes or until the cake is set and the sides are pulling away from the pan.
• Dust with powdered sugar or make the glaze

For the glaze:

• Combine the powdered sugar and milk and mix until smooth.
• Drizzle over cooled cake.