Preheat your oven to 350°F (175°C). Grease a bundt pan thoroughly with baking spray or a little oil to prevent sticking.

In a large bowl, combine the flour, baking powder, baking soda, and salt. Whisk them together until well blended and set aside.

In another mixing bowl, cream the softened butter and granulated sugar using a hand mixer or stand mixer until the mixture is light and fluffy—about 4-5 minutes.

Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the buttermilk, lemon zest, and lemon juice until everything is just combined.

Gradually add the dry ingredients to the wet ingredients. Mix until just combined, being mindful not to overmix.

Gently fold in the raspberries, ensuring they’re evenly distributed without crushing them.

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

Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.

Once baked, remove from the oven and let it cool in the pan for about 10-15 minutes. Then, transfer it to a wire rack to cool completely.

Dust with powdered sugar if desired or drizzle with a simple lemon glaze.