Preheat your oven to 350ºF. Spray a bundt pan generously with Baker's Joy cooking spray.
In a large bowl, beat together the eggs, cream cheese and milk until smooth.
Add the cake mix, lemon juice and zest and the raspberry extract to the cream mixture and mix until just combined. Do not over-mix.
Gently fold in the fresh raspberries.
Pour the batter into the bundt pan and bake for 40-45 minutes, or until a toothpick comes out clean.
After the cake is done, remove the pan to a wire rack and let cool.
While the cake is cooling, prepare the glaze by mixing the powdered sugar, melted butter, lemon juice and zest and raspberry extract until the glaze is smooth.
Once the cake is cool, flip the bundt pan onto a plate and drizzle the glaze onto the top of the cake.
Leftover cake can be stored in an airtight container for up to 3 days.