Preheat the oven to 175 degrees Celsius / 347 Fahrenheit top and bottom heat.

Beat the butter and sugar for about 5 minutes until light and fluffy.

Then add the lemon zest, vanilla extract, and a pinch of salt.

Mix the eggs into the batter one at a time. Then add the buttermilk, followed by the flour, baking powder, and baking soda, and mix briefly until you have a smooth batter.

Sprinkle the extra tablespoon of flour over the raspberries and gently toss so they are all lightly coated with flour; this prevents them from sinking to the bottom while baking.

Gently fold the raspberries into the batter.

Grease a cake pan and line it with parchment paper. Pour the batter into the cake pan and bake the cake for about 45–60 minutes until done. Check for doneness with a toothpick.

Let the cake cool, and in the meantime, make the frosting. Mix all the ingredients for the frosting until smooth, spread the frosting over the cake, and decorate with extra fresh raspberries if desired. Enjoy!