Preheat the oven to 350°F (175°C) and grease two round cake pans.

In a bowl, cream together butter and sugar until fluffy. Add eggs one at a time, mixing well, then stir in lemon zest and juice.

In another bowl, whisk together flour and baking powder. Gradually add to the wet mixture, alternating with milk until well combined.

Gently fold in half of the raspberries into the batter.

Divide the batter between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.

Cool in pans for ten minutes before transferring to wire racks to cool completely.

For frosting, beat powdered sugar with softened butter, lemon juice, and remaining raspberries until smooth. Frost cooled cake layers generously.