Preheat your oven to 350°F (175°C) and grease and flour your Bundt pan.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

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

Beat in eggs one at a time, ensuring each is well incorporated. Mix in vanilla extract, lemon juice, and lemon zest.

Gradually add the dry mixture to the wet ingredients until just combined, being careful not to overmix.

Gently fold in fresh raspberries.

Pour the batter into the prepared Bundt pan and smooth the top.

Bake in the preheated oven for 50-60 minutes or until a toothpick inserted in the center comes out clean.

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

In a medium bowl, beat together softened cream cheese and powdered sugar. Gradually add in lemon juice until achieving a smooth and creamy consistency.

Once the cake has cooled completely, generously frost it with the lemon cream cheese frosting.