Spread the raspberries in a single layer on a parchment-lined baking sheet. Place in the freezer for about 1-2 hours or until the raspberries are solid.

Preheat the oven to 350°F. Generously grease and flour a 12-cup Bundt pan well.

In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt. Set aside.

In a large bowl or a stand mixer with paddle attachment, cream together softened butter, sugar, and lemon zest for about 3-4 minutes or until light and fluffy. Add eggs, one at a time, beating after each addition until combined. Scrape the bowl to ensure all ingredients are combined. Then, whisk in vegetable oil, lemon juice, vanilla extract, and lemon extract until incorporated well.

Gradually add a portion of the flour mixture, followed by a portion of the Greek yogurt, mixing gently with a wooden spoon after each addition. Continue alternating until both the dry ingredients and yogurt are fully incorporated, making sure not to overmix.

Remove the raspberries from the freezer and toss with 1 tablespoon of flour. Gently fold into the batter.

Transfer the batter to the prepared Bundt pan. Spread gently and evenly. Bake in the preheated oven for about 45-55 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Remove from the oven and let cool for about 10-15 minutes in the pan. Invert the cake onto a cooling rack and let it cool completely before glazing.

While the cake is cooling, prepare the glaze. In a medium bowl, whisk together powdered sugar, lemon juice, milk, and vanilla extract until combined.

Spread the lemon glaze over the cooled cake. Decorate with Easter-style sprinkles. Slice the cake into 12 equal slices.