Preheat your oven to 350°F (175°C) while you prepare your bundt pan. Generously grease the pan with butter or non-stick spray, ensuring all crevices are coated for easy cake removal later.

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

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

In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.

Gradually add the dry mixture to the wet ingredients, alternating with the milk, and fold in the fresh raspberries.

Pour the batter into the prepared bundt pan and smooth the top with a spatula.

Bake for 30-40 minutes, or until a toothpick inserted comes out clean.

Allow the bundt cake to cool in the pan for about 10 minutes, then invert onto a wire rack to cool completely.

While the cake cools, whisk together melted butter, powdered sugar, lemon juice, and vanilla extract until smooth to create the glaze.

Drizzle the glaze over the cooled cake and serve.