Set oven to 325 and grease bundt pan
cream butter and sugar together until fluffy
adding eggs one at a time, beat well after adding.
add in vanilla and lemon and lemon zest
in a separate bowl, combine cake flour and add salt
then add the flour mixture alternating with the ginger beer, mixing well
add raspberries to bowl and pour mixture into pan, cook for about 70-80 minutes
while cake is baking, boil a sauce pan with ginger beer, lemon, and sugar. lower heat once boiled and let sit for 10 minutes
once cake is done baking, poke holes into cake and pour syrup over the entirety of warm cake and let it sit for fifteen minutes before moving cake to a cake rack.
while cake is cooling, prepare glaze by mixing confectioners sugar and lemon juice together in a bowl, pour glaze over cake.