2 cups fresh raspberries
2/3 cup butter, softened
2/3 cup granulated sugar
3 eggs
2 cups all-purpose flour
1 tablespoon lemon juice
1 teaspoon vanilla extract
2 teaspoons baking powder
Pinch of salt
2/3 cup milk
Confectioners' sugar

Preheat oven to 350 degrees F. Coat a 9-inch square baking pan with nonstick cooking spray.

Spread half the raspberries on the bottom of the prepared baking pan.

Combine butter, sugar, eggs, flour, lemon juice, vanilla extract, baking powder, salt and milk and mix well. Fold in the other half of the raspberries and pour over raspberries in the pan. Bake for 45 minutes.

Allow to cool and invert cake onto serving platter. Sprinkle with confectioners' sugar. Slice and serve.