Preheat your oven to 350°F (175°C) and generously grease a bundt pan with butter or non-stick spray.

In a large mixing bowl, combine softened unsalted butter and white sugar. Cream on medium speed for about 3–5 minutes until light and fluffy.

Add eggs one at a time to the butter mixture, mixing well after each addition. Mix in lemon zest and juice, keeping ¼ cup aside for later.

In a separate bowl, whisk together flour, baking powder, baking soda, and salt until there are no lumps.

Gradually add the dry mixture to the butter mixture, alternating with milk, mixing until just combined. Gently fold in raspberries.

Pour the batter into the greased bundt pan and bake for 50-60 minutes until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 10-15 minutes before inverting onto a wire rack.

Whisk together melted butter, powdered sugar, lemon juice, and vanilla extract until smooth. Drizzle over cooled cake.

Slice, serve, and enjoy the compliments!