in medium bowl, combine flour, baking soda, and salt.

in mixer, cream butter and sugar until fluffy.

add vanilla, vanilla bean, and lemon zest. mix in well.

add eggs one at a time.

mix sour cream and lemon juice together.

alternate adding dry and sour cream into the wet ingredients. ending with the dry.


spoon into prepared bundt pan

bake for 1 hour or until toothpick comes out clean.


raspberry coulis

1 bag of frozen raspberries (thawed)
2 tbs sugar
1 tbs lemon juice

heat sugar and raspberries in saucepan until sugar is dissolved.
press the sauce through a sieve.
add the lemon juice.

drizzle over cake.