Preheat your oven to 350°F (175°C) and grease your bundt cake pan.

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.

Add eggs one at a time, then mix in lemon zest and lemon juice until well combined.

In a separate bowl, whisk together flour, baking powder, baking soda, and salt, then fold it into the wet mixture.

Slowly alternate adding milk and flour mixture until fully incorporated.

Fold in the raspberries gently to keep them intact.

Pour the batter into the bundt pan and bake for 45-50 minutes, until a toothpick comes out clean.

Let the cake cool for 10 minutes in the pan before inverting onto a wire rack.

Prepare the glaze by mixing melted butter, powdered sugar, lemon juice, and vanilla until smooth; drizzle over the cooled cake.