Preheat your oven to 350°F (175°C). Grease two round cake pans and line them with parchment paper.

In a mixing bowl, cream the softened butter and sugar until light and fluffy. Add the eggs one by one, mixing well after each.

Stir in lemon juice and lemon zest.

In another bowl, whisk together flour, baking powder, and salt. Gradually add to wet ingredients, alternating with milk, until just combined.

Gently fold in fresh raspberries.

Divide the batter between pans and bake for 25-30 minutes until golden brown.

Cool in pans for ten minutes, then transfer to wire racks. Frost or dust with powdered sugar before serving.