Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a large mixing bowl, cream the butter, granulated sugar, and powdered sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Then, mix in the lemon zest and lemon juice.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry mixture to the wet ingredients.

Fold in the raspberries gently, being careful not to crush them.

Scoop the dough onto prepared baking sheets, spacing them about 2 inches apart.

Bake in the preheated oven for 10 to 12 minutes until the edges are lightly golden.

Cool on the baking sheet for 5 minutes before transferring to a wire rack.