Preheat your oven to 350°F (175°C) and grease two round cake pans.
In a bowl, whisk together flour, baking powder, and salt.
In another bowl, beat softened butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition. Stir in lemon zest and juice.
Gradually combine dry ingredients with the wet mixture while alternating with milk until just combined.
Gently fold in raspberries to keep them intact.
Divide batter between prepared pans and bake for 25-30 minutes or until golden brown. Cool before frosting.
