Easy Moist Gluten-Free Bundt Cake with Lemon & Raspberries

Ingredients

• 2 cups almond flour (plus 2 tablespoons to prepare the bundt pan)
• 4 large eggs
• 1 cup fresh raspberries (about 6 ounces)
• 1 cup powdered stevia (or any preferred sweetener)
• ½ cup sour cream
• ¼ cup fresh lemon juice (juice of about 1 large lemon)
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• ½ teaspoon lemon zest
• ½ teaspoon xanthan gum (optional)
• ¼ teaspoon salt
• Butter (or shortening, for greasing the bundt pan)
• Sugar-free icing (prepared based on individual preference)