Preheat your oven to 350°F (177°C) and grease a bundt pan.

Cream together softened butter and sugar until light and fluffy.

Add the eggs one at a time, then mix in lemon zest and lemon juice.

Combine dry ingredients in another bowl and then mix with wet ingredients alternating with milk.

Fold in raspberries gently.

Pour batter into the prepared bundt pan.

Bake for 40-45 minutes or until a toothpick comes out clean.

Allow the cake to cool for 15 minutes before removing from pan.

Whisk together melted butter, powdered sugar, lemon juice, and vanilla for the glaze.

Drizzle glaze over cooled cake.