Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

In another bowl, whisk together the flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined.

Fold in the lemon zest and fresh raspberries gently.

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

Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack.

In a mixing bowl, beat the softened cream cheese and butter together until smooth.

Gradually add the powdered sugar, mixing until well combined.

Stir in the lemon juice and vanilla extract until smooth and creamy.

Once the cake has cooled completely, spread the cream cheese frosting evenly over the top.

Garnish with additional fresh raspberries and lemon zest if desired.

Slice and serve the cake as a delightful snack or dessert.