• Preheat oven to 325°F. Spray a 10-inch bundt pan with non-stick spray. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream butter on medium speed until smooth (about 3 minutes). Gradually add the sugar and mix until light and fluffy.
• Add the eggs, one at a time, mixing well after each addition, scraping the bowl as needed.
• Slowly add the cake flour. Mix on low until combined.
• Add the buttermilk and almond extract. Mix until just incorporated, scraping the bowl as needed.
• Gently fold in raspberries.
• Pour the batter into the prepared pan. Bake for 85-90 minutes, or until a toothpick inserted into the center of the cake comes out with a few crumbs, but no wet batter. The crust will be a dark golden brown around the edges and lighter in the center. Allow cake to cool to room temperature.

Glaze

• In a small bowl, whisk confectioners' sugar and 2 tablespoons of whole milk until smooth. Add more milk as needed to reach your desired consistency.
• Once the cake has cooled completely, invert it onto a serving plate. Pour the glaze over the top.