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

Cream together the softened unsalted butter and white sugar on medium speed for 3-4 minutes until light and fluffy.

Add the eggs one at a time, mixing well after each addition, then add lemon zest and lemon juice and blend until smooth.

In a separate bowl, whisk together flour, baking powder, baking soda, and salt, then gradually incorporate into the wet ingredients.

Fold in the milk, and then gently fold in the fresh raspberries.

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

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

Prepare the glaze by whisking melted butter, powdered sugar, lemon juice, and vanilla extract until smooth.

Once cooled, drizzle the glaze over the cake and allow it to set before slicing.