In a small saucepan, combine the raspberries with 1/4 cup sugar, 1 tablespoon of lemon juice, and 3 tablespoons of water. Bring the mixture to simmer over medium heat and crush the berries as they cook. Cook for 10 minutes or until mixture has thickened. Using a wire-mesh sieve, strain raspberry mixture, pressing pulp with the back of a spoon so that all the seeds are removed. Cover the puree and chill for 1 hour.

Preheat oven to 325 degrees (F). Generously grease and flour a 10-inch (12-cup) Bundt pan, being sure to coat all the nooks and crannies. Set aside.

In a large bowl, mix the all-purpose flour, baking powder, and salt together. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese together on medium speed until smooth and creamy. Gradually add in the sugar and continue to beat for 3 minutes until light and fluffy. Add the eggs one at a time and continue to beat after each addition. Beat in lemon juice, lemon zest, vanilla extract, and oil.

Reduce speed to low and add the flour mixture. Mix until all the flour is incorporated, being careful not to overmix.

Spoon half the batter into the prepared Bundt pan. With the back of a spoon, make a shallow trench in the middle of the batter while turning the pan in a full circle. Spoon the cooled raspberry puree mixture into the trench and smooth with a spatula. Top with remaining batter. Run a knife through the batter a few times to swirl the filling. Gently tap the pan on the counter to release any air bubbles.

Place cake into the preheated oven and bake for 1 hour and 15 minutes or until a knife inserted in the center of the cake comes out clean. Remove from heat and cool in the pan for 10 minutes. Then invert the cake onto a wire rack or large plate.

Place the 1/3 cup of lemon juice and 1/2 cup granulated sugar in a medium saucepan. Bring to a simmer over medium heat, stirring frequently until the sugar has completely dissolved. Remove from heat and immediately brush onto the warm cake with a pastry brush, making sure to cover the entire top and sides of the cake. Allow the syrup to soak in before adding more. Once all the syrup has been added, set the cake aside to cool completely, about 2 hours.

Place the 3 tablespoons of lemon juice in a small bowl. Add the 1/3 cup of fresh raspberries and mash well, creating a raspberry-lemon juice. In a wire-mesh sieve and the back of a spoon, strain the mixture into a clean bowl.

Place the powdered sugar in a medium bowl. Gradually add the strained raspberry mixture until a thick, pink glaze is formed. You can tweak the glaze by adding more juice if it's too thick or more powdered sugar if it's too thin. Drizzle glaze over cooled cake and allowed to rest for 20 minutes. Slice and serve with a dollop of whipped cream and fresh raspberries for garnish if desired. Enjoy!