Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a bundt pan. This step ensures that your cake releases easily after baking.

In a large mixing bowl, beat the softened butter and caster sugar together using a hand mixer or stand mixer. Cream them until the mixture is light and fluffy. This should take about 3-4 minutes. It helps create a lovely texture in your final cake.

Add the eggs, one at a time, making sure to incorporate each fully before adding the next. This will give your batter a smooth consistency. Follow up with the vanilla extract, mixing it well into the batter.

In a separate bowl, combine Pamela's Baking & Pancake Mix with the lemon zest. Mix this thoroughly so that the zest is evenly distributed, enhancing the flavor of the cake.

Add the dry mixture into the butter mixture gradually, alternating with the sour cream. Begin and end with the flour mixture. Mix until just combined to avoid overmixing.

In another bowl, stir together the chopped nuts, both sugars, ground cinnamon, and raisins. This will create a deliciously spiced filling that will be swirled in the cake.

Pour half of the batter into your prepared pan. Then sprinkle half of the nut mixture over the top. Add the remaining batter, smoothing it out before covering it with the remaining filling. Use a knife to swirl the filling slightly into the batter.

Place the cake in the preheated oven and bake for about 45-55 minutes, or until a toothpick inserted into the center comes out clean. This step is critical; don’t rush it.

While the cake bakes, prepare the glaze. For the lemon or orange glaze, mix confectioner’s sugar, butter, juice, and salt together until smooth. For the vanilla glaze, whisk powdered sugar with water and vanilla until you reach a desired consistency.

Once baked, let your cake cool in the pan for about 10 minutes. Invert it onto a wire rack to cool completely. Drizzle the glaze generously over the cooled cake.