Preheat oven to 325 degrees F. Spray a 6-inch mini bundt cake pan with no stick cooking spray. Spray all areas very well.
In a small mixing bowl, whisk together the cake flour, baking powder, baking soda, and salt;set aside.In a medium size mixing bowl, using an electric mixer, cream the butter. Add sugar and continue to beat until well combined. Beat in the egg, Fiori Di Sicilia, 3 teaspoons of lemon juice, half of lemon zest, and the sour cream.
Beat in the flour mixture, alternating half at a time, with the milk. Beat mixture until combined, but do not over beat.
Spread batter evenly in the pan. Tap pan gently on counter top three times so air bubbles will rise.
Bake about 24-26 minutes, or until cake tester inserted comes out clean. Do not over
bake. Remove from oven and allow to set on a wire cooling rack 10-15 minutes. Invert and carefully remove from the cake pan. Cool completely on wire rack. Drizzle glaze on cake and serve with lemon curd and raspberry sauce.