Preheat your oven to 350 degrees Fahrenheit and grease and flour your bundt pan well. Set aside.
Add the flour, baking powder, baking soda, and salt to a large bowl and whisk to combine. Set aside.
In the bowl of your stand mixer, or in a large bowl using a hand mixer, cream the butter and white sugar on high speed for several minutes until the mixture is pale in colour.
Add the lemon zest and mix on medium speed until combined.
Add the eggs one at a time, scraping down the sides of the bowl after each addition.
Add the buttermilk and mix on medium speed until combined.
Add the dry ingredients and mix on medium speed until everything is incorporated and no streaks of flour remain.
Toss the raspberries in the 2 tablespoons of flour in a separate bowl and stir them into the cake batter by hand. Tossing them in flour first will help prevent them from sinking to the bottom of the cake and help keep them distributed evenly throughout the cake.
Pour the batter gently into the greased and floured bundt pan and bake for 45 minutes at 350 degrees Fahrenheit or until the top is a light golden brown and a toothpick inserted into the middle of the cake comes out clean.
Cool for a few minutes in the pan and then invert onto a cooling rack (removing the bundt pan when it is easy to remove) to cool completely to room temperature.
While the cake is cooling, mix the powdered sugar and lemon juice and zest together with a whisk in a medium bowl. If the glaze is too thick, add a few drops of water. The glaze should be a thick, slowly-pourable consistency so it just drips down the sides of the cake (not too runny!)
Pour the glaze over the top of the cake when the cake has cooled completely and serve immediately (or wait for several hours before serving, if desired).
Store the cake at room temperature in an airtight container for up to 2 days.