Preheat your oven to 350°F (175°C).

In a large mixing bowl, cream the softened butter and sugar together until light and fluffy—about 3-5 minutes.

Add the eggs one by one while mixing, ensuring each egg is fully incorporated before adding the next.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the butter mixture alternately with the milk, starting and finishing with the flour mix.

Stir in the lemon zest and juice, and gently fold in the raspberries.

Divide the batter evenly between two greased 9-inch round cake pans.

Bake for 25 to 30 minutes or until a toothpick comes out clean.

Let the cakes cool in the pans for about 10 minutes, then turn them out onto a wire rack to cool completely.