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Preheat the oven to 350 degrees.
Filling
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Combine the raspberry jam with the fresh raspberries and smash the fresh raspberries slightly with a fork. Set aside until ready to use
Cake
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Mix together the cake mix, pudding mix, eggs, sour cream, oil and lemon zest with an electric mixer until well blended. Spray a bundt pan liberally with nonstick cooking spray. Pour half of the cake batter mixture into the prepared pan. Spoon the raspberry filling over the top of the cake batter in the pan and swirl {using a toothpick or skewer} into the cake batter. Top with the remaining half of the cake batter and spread in an even layer.
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Bake for 40-45 minutes or until a toothpick comes out with only a few moist crumbs {no raw batter}. Cool cake in pan for 15 minutes and then remove from pan and cool completely.
Glaze
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Once the cake is cool combine the glaze ingredients in a bowl and whisk together. It should be thick enough to run slowly off of your whisk but still spreadable.
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Use a spoon and spread it over the top of the cooled cake, being sure that it covers the top well and drips over the sides. Wait for the glaze to set up at room temperature or refrigerate for a faster set up.
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Store the cake in an airtight container in the refrigerator for up to 4 days or at room temperature for up to 2 days. You can also freeze the cake unglazed for up to 3 months.
Notes
When swirling the raspberry filling into the cake batter, use a light hand and be careful not to overmix.
To ensure the cake releases easily from the pan, try to keep the raspberry filling in the middle of the cake batter. If the filling touches the sides of the pan, it may stick and make it harder to remove the cake once baked.
