• Preheat the oven to 350 degrees F.
• Spray a bundt pan (I used a silicone one) with cooking spray VERY, VERY light and set aside.
• Over a large bowl, sift together flour, ½ cup of the sugar and salt. Repeat the sifting process 3 times.
• Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment and beat on medium speed until frothy, then add in the cream of tartar and vanilla bean seeds. Beat on medium-high speed until soft peaks form. Gradually add in the remaining sugar a few tablespoons at a time and beat until incorporated.
• Using a spatula, manually and slowly fold in the flour mixture in three additions by turning over the egg whites consistently until the flour is fully incorporated.
• Spoon half the batter into the prepared pan, evenly distribute the raspberries and top with the remaining batter, level off the top with a spatula.
• Bake the cake for 35 to 40 minutes, or until golden on top and spongy. Remove cake from oven, let it stand for 5 minutes then invert the cake on a cooling rack and allow it to cool completely.

Lemon Raspberry Glaze:

• In a small bowl combine all the ingredients and mix until well combines, the mixture must be glossy with no lumps, with a thick consistency, but still pourable. If the mixture is too think add 1 teaspoon of lemon juice. Pour the mixture over the cooled cake and let it stand for 15 minutes for it to settle.
• Serve and enjoy!