Preheat the oven to 350 degrees.
In a medium size bowl, cream together the butter and Pyrue sweetener.

Add the cream cheese and continue mixing it with a hand mixer until it's combined.

Add the eggs, vanilla extract, lemon juice, lemon zest, and lemon extract. Mix well.

Add the remaining dry ingredients: Almond flour, baking powder, and salt.
 Mix well.

Fold in the fresh raspberries.

Spray the bundt pan with nonstick cooking spray.

Pour the batter into the pan.

Bake at 350 degrees for 60 to 65 minutes.

Cover the bundt pan with tin foil halfway through the baking time.

While the cake is baking, start to make the lemon glaze.

In a small bowl combine all the ingredients and whisk it until it's fully combined.

Allow the cake to cool for about 10 minutes before applying the lemon glaze.