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1
Preheat oven to 350 degrees Fahrenheit, and position rack in center of oven.
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2
Grease and flour a 10-cup bundt pan.
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3
Sift the flour, baking powder and salt into a medium bowl and set aside.
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4
Stir the milk and vanilla extract together in a small bowl, and also set aside.
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5
Beat the butter and 1 cup sugar with an electric mixer on medium speed until fluffy, 2-3 minutes, scraping the side of the bowl as necessary.
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6
Add the egg yolks one at a time, until combined, scraping the bowl well after each addition.
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7
With the electric mixer on low, alternately add a quarter of the flour and a quarter of the milk mixture at a time, combining well after each addition.
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8
Remove this mixture from the mixer bowl, placing in a separate larger mixing bowl.
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9
Wash and dry the mixer bowl well, and swirl around the 1/2 tsp lemon juice to enhance the egg whites.
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10
Beat the egg whites until stiff peaks form, about 2 minutes, then gently fold the egg white mixture with the remaining 1/2 cup sugar.
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11
Fold the egg white mixture into the cake batter, then add the raspberries and fold together until lightly combined.
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12
Spoon or gently pour the batter into the bundt pan, run a knife through to remove any air pockets and bake for 45- 50 minutes, until golden brown, or when a cake prick inserted near the centre of the cake comes out clean.
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13
Turn cake out onto a cake rack to cool.
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14
Dust with powdered sugar just before serving, and decorate with fresh raspberries and rose petals.
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15
Serve with clotted cream.
