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

Cream together the softened unsalted butter and white sugar using an electric mixer on medium speed for 3-5 minutes until light and fluffy.

Add the large eggs one at a time, mixing well after each addition. Fold in lemon zest and lemon juice until combined.

In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Gradually add to wet mixture.

Slowly add milk while mixing on low speed; alternate with adding dry mixture until just combined.

Gently fold in raspberries with a spatula, ensuring they are evenly distributed.

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

Let the cake cool in the pan for 10 minutes, then invert onto a cooling rack to cool completely. Drizzle with lemon glaze before serving.