Servings: 8 to 10, or 1 1/2 cups coulis
2 1/2 cups sugar, divided
1/4 cup raspberry liqueur, such as framboise, orange juice or water
3 tablespoons lemon juice, divided
2 1/2 cups fresh raspberries, plus more for garnish
3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (8 ounces) butter, softened
6 eggs, room temperature
1 teaspoon lemon zest
1 teaspoon almond extract
8 ounces sour cream, room temperature
1 cup heavy whipping cream
2 tablespoon honey
Preheat oven to 325°F. Butter and flour 10-inch bundt pan.
In small saucepan, heat 1/4 cup sugar, liqueur and 1 tablespoon lemon juice over medium heat until sugar dissolves and mixture is syrupy.
Purée raspberries and sugar syrup. Push purée through sieve to remove seeds; set coulis aside. In small bowl, combine flour, baking powder, baking soda and salt; set aside.
Beat butter and 2 1/4 cups sugar with electric mixer until fluffy, 8 to 10 minutes. Add eggs one at a time, beat after each. Beat in remaining lemon juice, lemon zest, almond extract and 1/4 cup raspberry coulis. Add flour mixture and sour cream alternately to batter, beating after each until combined.
Pour batter into prepared bundt pan. Bake 65 to 75 minutes. Cool in pan 15 to 20 minutes; remove to wire rack.
Whip cream until thickened, add honey and whip until soft peaks form; refrigerate until ready to use. To serve, cut slices of cake, add dollop of whipped cream, drizzle with raspberry coulis and garnish with fresh raspberries.