Preheat your oven to 350°F (175°C). Grease a bundt pan with softened butter and dust lightly with flour.

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 3-5 minutes.

Add the eggs one at a time, mixing well after each. Stir in the lemon zest until smooth and creamy.

In a separate bowl, whisk together flour, baking powder, baking soda, and salt until blended.

In another bowl, combine lemon juice, milk, and vanilla extract, and let it sit for a minute.

Gradually mix the dry ingredients into the butter mixture, alternating with the wet mixture, beginning and ending with dry ingredients.

Gently fold in the raspberries without breaking them up too much.

Pour the batter into the prepared bundt pan and bake for 50-60 minutes or until a toothpick comes out clean.

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

For the glaze, mix melted butter, powdered sugar, lemon juice, and vanilla extract until smooth. Drizzle over the cooled cake.