Preheat oven to 350 degrees Fahrenheit or 180 degrees Celsius.
In a bowl of an electric mixer fitted with the paddle attachment, or in a large bowl, beat butter with sugar until fluffy.
Beat in eggs, 1 at a time.
Beat in lemon zest and lemon juice.
Whisk together the flour, baking powder and salt; stir into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk.
Fold raspberries into the batter.
Scoop into paper-lined or a greased muffin tin.
Bake in oven until a cake tester comes out clean, 20 - 25 minutes.
Transfer to rack an let cool before icing.